Ingredients
8
oz soba noodles (or other flat Asian noodle)
2
tsp ginger root -- grated
2
cloves garlic -- minced
3
½ oz shiitake mushrooms, pkg -- caps thinly sliced
1
medium red bell pepper -- in short thin strips
2
cups bok choy -- chopped
½ cup canned vegetable broth
6
oz sugar snap peas or snow pea pods
2
tbsp tamari or soy sauce
2
tbsp seasoned or regular rice vinegar
1
tbsp dark-roasted sesame oil
¼ cup chopped peanuts or cashews -- optional
Directions
1.
Cook noodles according to package directions. Meanwhile, heat oil in large deep skillet or wok over medium heat. Add ginger and garlic; cook 30 seconds. Add mushrooms, bell pepper and bok choy; cook 3 minutes, stirring occasionally. Add broth and sugar snap peas; simmer until vegetables are crisp-tender, stirring occasionally, 3 to 5 minutes. Add tamari or soy sauce, and vinegar.
2.
Drain noodles; add to skillet with vegetables. Add sesame oil; cook 1 minute, tossing well. Sprinkle with peanutes or cashews, if desired.
Columbus Restaurants
