Buckwheat Noodle Pasta With Wokked Asparagus, Tomato, Roasted Corn

By Joelene

Ingredients

• 2 cups hondashi broth (available at Asian markets)
• 1 pound buckwheat pasta or soba noodles
• 4 tablespoons sesame oil
• 2 bunches cleaned asparagus
• 2 heirloom tomatoes, quartered
• 2 ears white corn off the cob
• 1 teaspoon fresh minced garlic
• 1 teaspoon fresh minced ginger
• 1 bunch scallions, cut chiffonade style
• 1/4 cup celery heart leaves for garnish

Preparation

Step 1

In small saucepan, heat hondashi and set aside, keeping the broth warm. Bring pasta water in a pot with a strainer to a boil. Add noodles or pasta to strainer and cook according to package directions. Remove and keep water boiling to quickly reheat noodles prior to serving.

Meanwhile, heat a wok on high. Add sesame oil. When hot, add asparagus, tomatoes and corn and stir-fry for a few minutes, or before the oil begins to burn and turn asparagus and tomatoes bitter. Add garlic, ginger and scallions.

Drop pasta into the boiling water for 30 seconds, transfer pasta from the water to the wok making sure all excess water is drained. Toss with vegetables, then transfer into a serving bowl. Pour hondashi into serving bowl. Garnish with celery leaves.

Makes 4 servings.