PASTA: Soba w Hiziki, Sesame Seeds, Slivered Carrots & Turnips

[Guest guest]

* Exported from MasterCook Mac *

 

Soba w Hiziki, Sesame Seeds, Slivered Carrots & Turnips

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 221

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces soba noodles -- (8 to 10)

1/4 cup hiziki

2 tablespoons soy sauce -- to taste (2 to 3)

1 teaspoon sugar

2 tablespoons peanut oil

1/2 medium onion -- very thinly sliced

1 large garlic clove -- minced

1 tablespoon fresh ginger -- minced

3/4 pound carrots -- peeled

and cut into matchsticks

1/2 pound tender young turnips -- peeled

and cut into matchsticks

1/4 teaspoon salt

2 tablespoons sesame seeds -- lightly toasted

see page 17

2 teaspoons Asian sesame oil

3 tablespoons fresh cilantro -- chopped

 

Sea vegetables like hiziki go very nicely with Asian noodles. The hiziki

threads and carrot and turnip matchsticks make a pretty combination that

is perfectly seasoned with the nutty sesame seeds and oil. If you can’t

get, or don’t care for, sea vegetables, make the dish with the soba and

vegetables.

 

MAKES 3 TO 4 SERVINGS

 

1. Cook the soba according to the directions on page 218 and set aside.

 

2. Cover the hiziki with about 3/4 cup water in a small saucepan. Add

2 tablespoons of the soy sauce and the sugar and bring to a simmer.

Simmer until soft, about 15 minutes, while you prepare the vegetables.

 

3. Heat the peanut oil in a wok or large, heavy nonstick skillet over

medium-high heat. Add the onion. Cook, stirring, until it softens and

colors slightly, about 3 minutes. Add the garlic and ginger. Cook for 30

seconds, stirring. Add the carrots and turnips. Stir-fry for 1 minute.

Add the salt and the hiziki with its cooking liquid. Cover the pot and

simmer for 1 to 2 minutes, until the carrots and turnips are

crisp-tender. Stir in the soba and 1 tablespoon of the sesame seeds and

heat through, stirring. Add the sesame oil, stir together, and remove

from the heat. Taste and add more soy sauce if desired.

 

4. Sprinkle on the remaining 1 tablespoon sesame seeds and cilantro

and serve.

 

Advance preparation: The soba and the hiziki can be cooked up to 3 days

ahead and refrigerated.

 

Variation: • SOBA WITH TOFU, CARROTS, AND TURNIPS • If you want to

boost the protein in this dish, add 4 to 8 ounces firm tofu. Cut the

tofu into slivers and add when you add the garlic and ginger.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 327 Calories; 10g Fat (25%

calories from fat); 10g Protein; 55g Carbohydrate; 0mg Cholesterol;

1125mg Sodium

Food Exchanges: 3 Starch/Bread; 2 Vegetable; 1 1/2 Fat

 

_____