Rice is so last century; today's stirfrys are tossed with noodles.
I haven't been able to find soba noodles here, but the Network Administrator recently returned from a trip to America with a supply of must-have ingredients. (I wonder what the suitcase inspectors thought of soba, tamari, and New Mexican chiles, all in the same bag?)
This is one of my favorite dishes, with lots of healthy ingredients disguised under the peanut sauce, including the wholewheat (buckwheat) soba noodles.
And for trend watchers, it's like having a noodle bar in your kitchen, but without the noise.
Your own personal Wagamama.
Soba Noodles with Napa Cabbage and Peanut Sauce
1/2 cup vegetable stock
3 tablespoons peanut butter
2 tablespoons rice wine vinegar
1 tablespoon maple syrup or sugar
2 teaspoons ginger, grated
2 cloves garlic, minced
2 tablespoons tamari (or soy sauce)
1/2 teaspoon crushed New Mexico chiles (or more if you like heat)
10 oz. soba noodles
1 tablespoon sesame oil
2 tablespoons sherry or mirin (Japanese wine)
1 yellow onion, chopped
1 carrot, sliced into matchstick shapes
1/2 cup mangetout (snow peas), sliced lengthwise
1 small head Napa cabbage, shredded
6-8 button mushrooms, sliced
chopped coriander (cilantro) leaves
1/2 cup mung bean sprouts
Make the peanut sauce: Combine the stock, peanut butter, vinegar, syrup/sugar, ginger, garlic, tamari, and crushed chiles in a food processor and whizz a few seconds. Set aside.
Prepare soba noodles as directed on package.
Heat the oil and sherry in a wok or heavy skillet over medium high heat. Add onion and saute for a few minutes, then add carrot, mangetout, cabbage, and mushrooms.. Stir fry for 4-5 minutes more. Add the peanut sauce and cook another minute. Pour mixture over noodles and toss to combine. Sprinkle with chopped cilantro.
Serve with bean sprouts and lime wedges.