PASTA: Asian Noodles with Broccoli Raab and Mushrooms

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* Exported from MasterCook Mac *

 

Asian Noodles with Broccoli Raab and Mushrooms

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 219

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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

salt -- to taste

1 large bunch broccoli raab -- (about 1 pound)

or Chinese broccoli washed -- thick stems trimmed

8 ounces soba noodles -- (8 to 10)

or udon noodles

1/2 cup vegetable stock

such as Easy Vegetable Stock (page 63)

or cooking water from the broccoli raab

1 teaspoon sugar

1 tablespoon soy sauce -- (1 to 2)

1 pound oyster mushrooms -- thickly sliced

or shiitakes -- tough stems cut away

1 tablespoon peanut oil

or canola oil

2 cloves garlic -- minced

1 tablespoon fresh ginger -- chopped

1/4 cup dry white wine -- or sake

1 tablespoon Asian sesame oil

 

You can use regular mushrooms, shiitakes, or oyster mushrooms for this

pasta. They all have a meaty texture, which lends substance to the dish.

 

MAKES 4 SERVINGS

 

1. Bring a large pot of water to a boil while you prepare the

ingredients. Add 1 tablespoon of salt and the broccoli raab. Cook for 2

minutes. or until just tender. Transfer immediately to a bowl of cold

water using a slotted spoon or deep-fry skimmer. Drain and squeeze out

any water, then coarsely chop. Set aside.

 

2. Bring the water back to a boil and cook the noodles following the

recipe on page 218. Drain, rinse, and set aside.

 

3. Stir together the stock, sugar, and soy sauce. Set aside.

 

4. Heat a large, heavy nonstick skillet or wok over medium-high heat.

Add the mushrooms and

a generous pinch of salt. Stir until they begin to brown and release

water, 3 to 5 minutes. Add the

peanut oil, garlic, and ginger. Cook, stirring, until the garlic and

ginger are fragrant and beginning to color 30 to 60 seconds. Add the

wine. Cook, stirring, until the wine has evaporated, 3 to 5 minutes.

Stir in the stock mixture and the broccoli raab. Simmer together,

stirring occasionally, for a couple of minutes. Taste and add salt if

needed, then stir in the noodles and the sesame oil.

 

5. Toss together, heat through, and serve.

 

Advance preparation: The cooked noodles can be kept for up to 3 days in

the refrigerator. The greens can be cooked a day ahead and held in the

refrigerator. The entire topping will hold for a couple of hours at room

temperature. Reheat gently on top of the stove.

 

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

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 301 Calories; 5g Fat (15%

calories from fat); 13g Protein; 52g Carbohydrate; 0mg Cholesterol;

918mg Sodium

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

 

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