ginger citrus soba & snow peas
Ingredients
- 4 ounces soba noodles, 100% buckwheat soba if gluten free. If not I prefer this kind.
- 1 cup snow peas, trim & peel the string off the side
- 1 cup edamame, frozen is ok, thaw before using
- 1/4 cup chopped scallions
- olive oil, for the pan
- orange, extra wedges, to squeeze in at the end
- lime, extra wedges, to squeeze in at the end
- a few teaspoons sesame seeds, for garnish
sauce:
- juice of 1/2 orange, approximately, about 1/4 cup
- 1 tablespoon lime juice
- 1 tablespoon tamari, or soy sauce
- 1/2 teaspoon sriracha, more if you like it spicier
- 1 teaspoon toasted sesame oil
- 2 teaspoons minced fresh ginger
Instructions
- Whisk sauce ingredients together.
- Cook noodles in boiling salted water for 8-10 minutes.
- While the noodles are cooking, heat a large skillet with just a bit of olive oil. Once the pan is hot, (the first snow pea should sizzle when it hits), add snow peas and a pinch of salt, stir fry for few minutes, until tender and they get a slight char on both sides. Remove from the pan and set aside. Turn off the heat and let the pan cool down for a few minutes.
- While the (same) pan is off but still a little hot, (stand back, it might smoke a little) and pour in the sauce. Let it bubble just a little bit. Stir continuously as it thickens, about 2-3 minutes. (turn the heat back on to low if the pan has cooled too much). The sauce should reduce and become slightly syrup-ey. Don't let it burn or reduce too much.
- Add the noodles, snow peas and edamame to the pan. Stir to mix everything together with the sauce. Add a good squeeze of lime, and cook a few minutes more. Taste & adjust. If necessary, add more soy sauce, another squeeze of orange or lime, perhaps more sriracha if you want more heat. Top with a drizzle of toasted sesame oil, scallions & sesame seeds.