Monday, January 23, 2006

Stir-Fried Soba Noodles with Miso, Rutabaga and Broccoli: Recipe

This is a great dish, really tasty, fresh and colorful. Jeff didn't want to put rutabaga in it at first. But we were both surprised by how good it was. It's a natural with the buckwheat noodles.

Synopsis: Cut and roast the rutabaga in the oven. Boil the noodles and blanche the broccoli. Stir-fry everything together.

Serves 2

Ingredients:
1 medium rutabga root

6-8 ounces soba (Japanese buckwheat noodles)
1 bunch broccoli

1 Tbsp minced ginger

2 tsp minced garlic

1/2 tsp minced fresh chili pepper or dried red chili flakes (or to taste)

oil (preferably peanut oil)

1 Tbsp dark Miso paste
1 Tbsp soy sa
uce
1 Tbsp Brown sugar

1 tsp sesame oil
1 Tbsp minced cilantro

1. Preheat the oven to 425. Peel and cut the rutabaga into small dice (about 1/2 inch square pieces). Put in a roasting pan and stir in a generous amount of oil. Roast the rutabaga in the oven until tender and done. (This could take more than an hour. Stir and check every 15 minutes. If it starts to dry out or brown too much, cover with aluminum foil).

2. Bring a large pot of salted water to a boil. Boil the noodles for 5 minutes, then drain and rinse under cold water. Set aside.

3. Cut the broccoli into florets. Peel the stem and cut it into small pieces. Blanch the broccoli in boiling salted water for 45 seconds. Drain and rinse under cold water. Dry thoroughly (use a salad spinner if you have it) and set aside.

4. Mix together the Miso paste, soy sauce and brown sugar with 1/2 cup of water.

5. Heat a wok over highest possible heat until it's very hot. Swirl in one Tbsp of peanut oil. When it's hot throw in the garlic, ginger and chilis. Cook and stir for about 20 seconds.

6. Throw in the broccoli and stir-fry until it is tender crisp. Add the rutabaga (you may have more than you need. Add about 1 to 1 1/2 cups.)

7. Throw in the noodles and then stir in the miso paste mixture. Stir-fry until everything is heated through and the noodles have absorbed the liquid. (Don't worry if you can't quite mix the vegetables evenly into the noodles. You can fix this when you serve it by spooning the veggies on top of the noodles). Remove from the heat and stir in the sesame oil

8. Use tongs to lift the noodles on to plates or into bowls, topping each plate with a few extra vegetables. Sprinkle each serving with the cilantro.

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