In Williamsburg, our students learned all about buckwheat soba noodles. With a tasty sauce, and seasonal spring peas, this stir fry turned out better than ever. Soba noodles can be prepared hot or cold — for best results, slurp loudly!
Snap Pea and Soba Stir Fry Serves 4-6
1 lb soba noodles
1lb sugar snap peas, trimmed
1/4 cup rice vinegar
3 Tablespoon low-sodium soy sauce
2 Tablespoon canola oil
1 Tablespoon honey
1 Tablespoon sesame oil
2-inch piece of fresh ginger, peeled and grated
1 garlic clove, minced
2 green onions, thinly sliced
- Bring a large pot of water to a boil over medium-high heat, with a dash of salt.
- Add the sugar snap peas and cook until bright green and crisp-tender, about 1 to 2 minutes. Remove with a slotted spoon, rinse under cold water and drain. Set aside.
- In the same pot, add the noodles and cook according to the package directions. Drain well in a colander, rinse under cold water, tossing as you rinse until the water runs clear, and drain again. Set aside.
- In a small bowl, whisk together the rice vinegar, soy sauce, 1 T canola oil, honey, 2tsp. sesame oil, the ginger and garlic.
- In a nonstick fry pan over medium-high heat, warm the remaining 1 T canola oil and the remaining 1 tsp sesame oil. Add the green onions and snap peas, and stir fry 2-3 minutes. Add the sauce, and cook 1 minute more.
- Transfer the soba noodles to a large bowl, and add the sugar snap peas, scallions and sauce. Toss to coat well. Serve warm or at room temperature or cover and refrigerate for 2 hours or up to 24 hours and serve chilled.