- 1 tablespoon peanut butter (to taste)
- 1 tablespoon soy sauce
- 2 tablespoons white wine vinegar or seasoned rice wine vinegar
- 1 to 2 teaspoons hot red pepper oil (to taste)
- Pinch of cayenne
- Salt and freshly ground pepper to taste
- 2 large garlic cloves, minced
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon sesame oil
- 1/2 cup vegetable or chicken broth
- 2 tablespoons canola oil
- 1/2 pound snow peas, strings and stem ends removed
- 1 bunch scallions, white and light green parts only
- 1/4 pound firm tofu, sliced (optional-can substitute cooked chicken in lieu)
- 8 ounces soba noodles, cooked
- 4 large radishes, trimmed, cut in half, and thinly sliced
- 3 tablespoons chopped cilantro
1. Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
2. Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
Variation: Substitute thinly sliced cooked chicken breast for the tofu.
Yield: Serves four
Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.