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Soba Noodles with Soy Sauce, Broccoli, and Peas

June 9, 2011

Now that our CSA has started, we have to start getting creative with ingredients. Before the explosion of summer vegetables, we have a ton of spring greens. The last few weeks, we’ve been getting green onions, garlic scapes, peas, carrots, broccoli, tons of kale/collards/chard, arugula, lettuce, and herbs. It makes me feel healthy just talking about it! But towards the end of the week, I gotta figure out a way to make sure everything is done before I pick up a brand new share!

Such was the inspiration of this dish! It’s basically my CSA share in a bowl. Most stir fry dishes begin with flavoring the oil with green onion, garlic, ginger, and chiles. I used garlic scapes, which have a milder flavor, in place of the garlic – which worked amazingly well. We added carrots, broccoli, whole peas (when they are that fresh, you can eat the peas and the pod!). With some great soba noodles and a little Asian style sauce, this is a great satisfying dish.

What’s even better is in this extremely hot weather, you can easily eat this dish cold and it’d be just as good.

Soba Noodles with Soy Sauce, Broccoli, and Peas

(Recipe courtesy of Vivek Surti)

For the sauce:

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons ketchup

1 tablespoon sriracha or sambal

1 tablespoon honey

Combine all ingredients in a bowl.

For the noodles:

1 package soba (buckwheat) noodles

4 green onions, sliced

4 garlic scapes, sliced (or use 2 cloves of garlic, minced)

1 tablespoon grated fresh ginger

1 jalapeno, minced (optional)

1/2 head of broccoli, cut into florets

1 carrot, cut into matchsticks

1 bunch of fresh peas (feel free to use snow peas or snap peas)

1/4 cup freshly chopped cilantro

Boil the noodles according to the package directions, usually about 6-7 minutes. Then drain the noodles and pour cold water over them  until the noodles are cool.

Get a wok or big wide pan over very high heat. Add the oil and when it is almost about to smoke, add the green onions, garlic scapes, ginger, and chiles. Saute until very aromatic, about 45 seconds to a minute. Add the broccoli and cook for a minute. Then add the carrots and peas and cook until they are just tender, but still have a good crunch to them.

Add the sauce and the noodles and toss everything to combine. Let simmer for a minute or two until the noodles are warmed again. Throw in the cilantro, toss again and serve hot.






6 Comments leave one →
  1. June 9, 2011 9:02 AM

    What a beautiful and tasty looking dish!

  2. June 9, 2011 9:26 AM

    Yummy! The way I enjoy eating noodles!

  3. keroiam permalink
    June 9, 2011 11:44 AM

    that looks delicious!!

  4. June 9, 2011 1:08 PM

    Great shot Vivek. I’ve been wanted to try Soba noodles. Which CSA are you using?

    • June 9, 2011 2:16 PM

      Thanks, Janet! Soba noodles are great – cook really fast, and healthy!
      I do Bells Bend Neighborhood Farms – I catch ’em at the West Nashville FM every Saturday. Great people, great food.

  5. June 10, 2011 11:32 AM

    Yummy–and vegetarian! 🙂

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