Steamed Vegetables With Soba Noodles Recipes

Steps:

• Fill a medium-large pot with water and bring to a boil.
• Place a vegetable steamer over 1 inch of water in another pot; bring this to a boil also.
• Arrange vegetables in steamer and cover. Cook over medium heat.
• About 3-4 minutes later, add the soba noodles to the boiling water in the first pot. Cover and turn heat to medium. The vegetables and the soba noodles should be done at about the same time (6-8 minutes after the noodles hit the water).
• Drain the noodles and add about 1/2 cup miso-almond sauce and mix.
• Serve vegetables on top of noodles and ladle additional sauce over the vegetables.
• Variations: Try using other vegetables, such as snow peas, zucchini, bok choy, green beans, asparagus, etc. Other sauces can also be used or simply top with tamari soy sauce and grated ginger.
• Source: Vegetarian Tastes of Toronto, p. 33.

Steps:

• Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.
• Transfer noodles to a large bowl. Add oils; toss to combine.Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.