2 cups snow peas
1 pound soba noodles
SAUCE
2 tablespoons white or rice miso (see page 336)
1/3 cup water
2 tablespoons unsweetened apple juice
2 tablespoons dark sesame oil
1/4 cup soy sauce
1 tablespoon grated peeled fresh ginger root
2 tablespoons rice vinegar
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2/3 cup chopped scallions
Bring a large covered pot of water to a rapid boil. Blanch the snow peas, uncovered, for a minute, until tender but still bright green. Remove the snow peas with a slotted spoon or a strainer, place them in a large serving bowl, and set aside. Cook the noodles in the same water until just tender, about 3 minutes. Drain, rinse under cold water, and drain again.
While the pasta cooks, prepare the sauce: In a small bowl, dissolve the miso in the water. Whisk in the apple juice, sesame oil, soy sauce, ginger, and vinegar. Chop the scallions.
In the serving bowl, toss the snow peas, sauce, and scallions with the noodles.
PER 8-OZ SERVING: 203 CALORIES, 9.4 G PROTEIN, 3.5 G FAT, 36.6 G CARBOHYDRATE, 562 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
20 minutes
SERVINGS
4
MENU
Serve with Broiled Tofu (see page 261) or Broiled Eggplant (see page 74).
The hearty flavor of buckwheat noodles and miso stand out in this version of a traditional Asian salad.