Recipe - Buckwheat Noodle Stir-Fry

12 ounce SobaJapenese buckwheat
noodles
2 tablespoon Worcestershire sauce
1 tablespoon Soy sauce low salt type
1 tablespoon Sherry
2 tablespoon Vegetable oil, divided
3 Scallions, thinly cut or sliced up
3 Cloves garlic, minced, 1 Tb
or more if you like garlic
like I do:)
1 Red sweet pepper, cut in
thin strips
5 cup Shredded cabbage
1 cup Cooked chicken, beef, or
pork, cut in shreds
One half cup Broth (any type)
1 teaspoon Hot pepper oil, or to taste

This recipe is from Jane Brody's Good Food Book. It is delicious and not
hard to make and is low fat. I have no way of calculating the fat so if
someone wants to figure this out I would appreciate it.

Serves 4this recipe also can be doubled, tripled or quadrupled with
excellent results if you have having company. I multiply everything by 4
with good luck.

Buckwheat noodles have a wonderful flavor and texture, quite a different
pasta experience. They are about $2 for a 12 ounce package but worth the
higher cost in terms of taste and nutrients. Find at Oriental Matkerts or
natural food stores. You can make your own hot pepper oil by slowly cooking
several dried chili peppers in sesame oil, when they blacken, remove and
discard them.

1. In a large kettle of boiling water, add salt if desired, cook noodles
for 3 minutes or until al dente, and drain.

2. In small bowl, combine Worc., soy and sherry and set mixture aside.

3. In a wok or large skillet, heat 1 Tb of the oil and stirfry the
scallions, garlic, and red pepper for 1 minute. Add cabbage, and stir fry
for another minute. Add chicken or meat and stir fry the vegatbles a minute
longer. Transfer to a bowl.

4. Heat the remaining tablespoon of oil in wok or skillet over high heat,
and add the noodles, let them brown for about 2 minutes. Reduce heat and
add the broth, stir to combine well.

5. Add veggies and Worc, soy sauce mixture to the noodles and toss the
ingredients well. Heat the stirfry for about 1 minute, sprinkling with hot
pepper oil just before serving.

Note***I substitute 1 cup of broccoli and zuchinni for the chicken and
meat.

Posted to Digest eatlf.v096.n232

From: Chris Woods cmwoods@indiana.edu

Date: Thu, 28 Nov 1996 13:06:20 0500 (EST)