- 1
Ingredients
- 8 ounces buckwheat noodles
- 1/2 small purple cabbage
- 2 large carrots
- 1 yellow pepper
- 8 large radishes
- 4 scallions
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon white or yellow miso paste
- 2 tablespoons plus 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 cup frozen shelled edamame, defrosted
- 1/4 cup cilantro leaves
Preparation
Step 1
Directions
Cook noodles according to pack-age directions; drain well, and rinse with cool water. Set aside.
While water for noodles is heating, prep the vegetables: Thinly slice cabbage. With a vegetable peeler, shave carrots into long ribbons. Cut yellow pepper into 2-inch matchsticks, and thinly slice radishes and scallions, including the green parts.
Prepare the dressing: In a small cup, stir together vinegar, soy sauce, miso, 1 teaspoon sesame oil, garlic, and ginger.
In a large skillet or wok, heat remaining 2 tablespoons sesame oil over high heat. Add cabbage and cook, stirring constantly, for 1 1/2 minutes. Add carrot and pepper, and continue to stir-fry for another minute. Add edamame, radishes, and scallions, and continue to stir-fry for 1 minute more. Turn off heat, pour the soy-miso mixture over vegetables, and using tongs, gently toss to combine. Sprinkle dish with cilantro, and serve over noodles.
Variation
Substitute whole-wheat spaghetti or your favorite grain for the buckwheat noodles.
Variation
Swap in broccoli, snow peas, water chestnuts, and shiitake mushrooms for the cabbage, carrots, yellow pepper, and edamame. Add peanuts, and omit the cilantro.
Variation
For a spicier stir-fry, substitute sriracha for the miso paste.