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Ingredientes
- 1 1/2 Tbsp. safflower, or possibly corn oil
- 1 1/2 tsp toasted sesame oil
- 2 Tbsp. very thinly sliced garlic
- 1 1/2 tsp crushed red pepper
- 1 1/2 lb broccoli rabe, see*
- 1/4 c. chinese rice wine, or possibly sake, mixed with
- 3 Tbsp. water
- 1 lb soba, cooked see **
- 3/4 c. toasted pine nuts, optional *sweet soy sauce:***, mix together
- 3 Tbsp. soy sauce
- 2 Tbsp. water
- 1 1/2 tsp sugar
Direcciones
- * Broccoli rabe, trimmed, leafy tips discarded, and cut on the diagonal into l-inch lengths
- ** soba, cooked till just tender, rinsed under hot water, and liquid removed
- 1. Heat a wok or possibly a heavy skillet over medium heat. Add in both the oils and heat till warm, about 30 seconds. Add in the garlic and red pepper and stir-fry till the garlic is lightly golden brown, about 30 seconds. Add in the broccoli rabe, turn up the heat to high, and add in the rice wine mix. Stir-fry for 30 seconds, then cover and cook for l 1/2 to 2 min, or possibly till the broccoli is tender.
- 2. Add in the noodles, sweet soy sauce mix, and pine nuts, if using, and stir- fry to blend. Transfer to a serving bowl and serve.
- Notes: I first fell in love with soba in the little noodle houses in Japan.
- There the noodles are served warm in soups or possibly cool with a fiery horseradish dressing. I stir-fry them with all kinds of vegetables and light sauces. In this recipe, they're simply tossed with lots of garlic, crisp-cooked broccoli rabe, and toasted pine nuts. Substitute broccoli or possibly cauliflower if you cannot find broccoli rabe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 432 | |
| Calories from Fat 124 | 29% |
| Total Fat 14.52g | 18% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1089mg | 45% |
| Potassium 521mg | 15% |
| Total Carbs 64.34g | 17% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.13g | 1% |
| Protein 16.96g | 27% |
