• Garlic Soba With Broccoli Rabe Nina Simonds

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    • 1 1/2 Tbsp. safflower, or possibly corn oil
    • 1 1/2 tsp toasted sesame oil
    • 2 Tbsp. very thinly sliced garlic
    • 1 1/2 tsp crushed red pepper
    • 1 1/2 lb broccoli rabe, see*
    • 1/4 c. chinese rice wine, or possibly sake, mixed with
    • 3 Tbsp. water
    • 1 lb soba, cooked see **
    • 3/4 c. toasted pine nuts, optional *sweet soy sauce:***, mix together
    • 3 Tbsp. soy sauce
    • 2 Tbsp. water
    • 1 1/2 tsp sugar


    1. * Broccoli rabe, trimmed, leafy tips discarded, and cut on the diagonal into l-inch lengths
    2. ** soba, cooked till just tender, rinsed under hot water, and liquid removed
    3. 1. Heat a wok or possibly a heavy skillet over medium heat. Add in both the oils and heat till warm, about 30 seconds. Add in the garlic and red pepper and stir-fry till the garlic is lightly golden brown, about 30 seconds. Add in the broccoli rabe, turn up the heat to high, and add in the rice wine mix. Stir-fry for 30 seconds, then cover and cook for l 1/2 to 2 min, or possibly till the broccoli is tender.
    4. 2. Add in the noodles, sweet soy sauce mix, and pine nuts, if using, and stir- fry to blend. Transfer to a serving bowl and serve.
    5. Notes: I first fell in love with soba in the little noodle houses in Japan.
    6. There the noodles are served warm in soups or possibly cool with a fiery horseradish dressing. I stir-fry them with all kinds of vegetables and light sauces. In this recipe, they're simply tossed with lots of garlic, crisp-cooked broccoli rabe, and toasted pine nuts. Substitute broccoli or possibly cauliflower if you cannot find broccoli rabe.

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