Soba Noodles with Sesame Cabbage and Carrot Stir-Fry

 
1/4 cup dried hijiki
water
1/4 cup tamari or soy sauce, divided
1 T. Sucanat
8 oz. soba noodles
3 T. sesame seeds
2 T. peanut oil or safflower oil
2 cups green onions, thinly sliced diagonally, and green and white parts divided
2 T. ginger, minced
1 T. garlic, minced
2 cups carrots, julienned
8 oz. shiitake mushrooms, washed and sliced
3 cups Napa cabbage, thinly shredded
3 cups red cabbage, thinly shredded
2 T. seasoned rice wine vinegar
1/4 cup freshly chopped cilantro
1 T. toasted sesame oil
1 t. chili oil
 

Place the hijiki in a saucepan, cover with water, and leave to soak for 30 minutes. Drain the hijiki and return it to the saucepan along with 2 T. tamari, Sucanat, and enough water to cover. Place the saucepan over low heat and simmer for 15-20 minutes or until soft. Drain the hijiki, reserving the liquid, and set both of them aside. Meanwhile, in a large pot of boiling water, cook the soba noodles until al dente, about 5-7 minutes. If the water in the pot foams up during the cooking process, adding a little cold water to the pot will help to control the problem. Drain the soba noodles, rinse them well with cold water, drain again, and set aside.

In a dry wok or large non-stick skillet, place the sesame seeds and cook for 2-3 minutes or until toasted and fragrant. Remove the toasted sesame seeds from the wok and set aside. In the same wok, heat the peanut oil; when it is very hot, add the white part only of the sliced green onions, ginger, and garlic, and stir-fry for 1 minute. Add the carrots and shiitake mushrooms and stir-fry an additional 2 minutes. Add both types of cabbage and stir fry for 1 minute. Then add the remaining 2 T. tamari and seasoned rice wine vinegar, place a cover over the wok, and leave it to cook for 2 minutes. Add 3/4 of the hijiki (reserving some for garnish), reserved hijiki cooking liquid, and cooked soba noodles, and toss well to combine with vegetables. Cook an additional 1-2 minutes or until heated through. Add the toasted sesame seeds, cilantro, toasted sesame oil, and chili oil, and toss well to combine. Transfer to a large platter or bowl for service, and garnish with the remaining hijiki and sliced green onions.

Serves 6-8

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett