Soba noodles with vegetables makes a beautiful dish

By Jim Bailey
theyankeechef.blogspot.com

I  love to add fruits and vegetables to many dishes without altering – too much – the original concept of the dish. This recipe is not only a perfect meal by itself, but beautifully presented. The colors are almost as vibrant as the taste. And when you enjoy a meal that makes you feel good just from visual appeal, then it trickles down to your soul, making you smile throughout and after.

Teriyaki soba noodles

Soba noodles are great with a simple dashi broth as well. You can make this dashi by combining 1/2 small sheet of kombu (dried kelp) and a 1/4 cup of bonito flakes (dried fish shavings). Both items can be found in the supermarket, a health food store or an Asian food market. Add both to 2 cups of water and bring to a boil. Remove from heat, let sit until everything has settled to the bottom and strain through a coffee filter. Add 1 tablespoon of either mirin or soy sauce and you have your dashi broth.

Soba noodles with fresh vegetables.

6 ounces soba noodles
1 teaspoon minced garlic in oil
2 tablespoons oil
1 teaspoon grated, fresh ginger*
1/4 cup soy sauce
1 tablespoon lime juice
3 tablespoons brown sugar
1 small hot pepper, seeded and minced
1/2 small summer squash
1/4 cup red and green bell peppers, seeded and diced small
1/4 cup sliced water chestnuts
4 ounces raw salad shrimp
sesame seeds, optional

Boil soba noodles according to package instructions. Drain without rinsing. In a large saucepan, add garlic, ginger and oil. Over medium-high heat, cook while stirring 2 minutes. Add hot pepper, squash, bell peppers and water chestnuts. Cook 3 minutes or until peppers are crisp tender. Add soy sauce, lime juice and brown sugar. Add shrimp, bring to a boil, reduce heat and simmer 2 minutes. Add drained soba noodles and stir to combine. Remove to serving dish and serve hot with sesame seeds sprinkled over the top.

*If using dried ginger, use 1/2 teaspoon and add with the soy sauce instead of with garlic.

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Schiffer Books of Pennsylvania is releasing Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.