Buddha's Delight With Buckwheat Noodles

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces soba noodles or 12 ounces chinese egg noodles or 12 ounces linguine
• 2 cups vegetable broth
• 2 tablespoons low sodium soy sauce
• 2 tablespoons sugar (or thawed frozen apple juice concentrate)
• 1/2 lemon, juice of
• 1 teaspoon grated fresh ginger
• red pepper flakes (2 pinches or to taste)
• 1 -2 garlic clove, crushed
• 2 tablespoons cornstarch
• 1 1/2 teaspoons dark sesame oil, plus more for drizzling
• 1 large carrot, cut on the diagonal into 1/4 inch slices
• 1 medium broccoli, broken into small florets
• 1 medium zucchini, cut on the diagonal into 1/4 inch slices
• 1 cup edamame (fresh or thawed frozen)
• 1 red bell pepper, cut into 1 inch cubes
• 4 ounces snow peas, strings zipped and pods halved on the diagonal
• 1/4 cup sliced water chestnuts (or 1/2 cup canned whole baby corn, rinsed)
• 4 ounces baby shiitake mushrooms, sliced
• 2 -3 cups chopped napa cabbage
• 1/2 cup chopped green onion

Recipe

• 1 bring a big pot of salted water to a boil; cook pasta according to package directions; drain well and rinse with hot water.
• 2 meanwhile, in a small pan, combine the broth, soy sauce, sugar, lemon juice, ginger, red pepper flakes, and garlic; whisk in the cornstarch.
• 3 bring to a boil over medium heat; stir constantly until thickened, about 3 minutes, then stir in the sesame oil; set aside, keeping warm.
• 4 in a large pan or wok with a steamer basket, or in a rice cooker with stacked steamers, fill the pan or rice cooker bowl one-quarter full with water and cover.
• 5 bring to a boil; spray the steamer baskets with nonstick cooking spray or lay down some cabbage leaves.
• 6 arrange the carrots, broccoli, zucchini, and edamame on the bottom tier of the steamer baskets.
• 7 arrange the pepper, snow peas, water chestnuts, mushrooms, and cabbage in the top tier.
• 8 place the baskets over the boiling liquid and cover; steam for 10-15 minutes.
• 9 if using a single steamer basket, steam the vegetables in batches, depending on how much will fit in the basket at one time; check for doneness by piercing a carrot or broccoli piece with the tip of a knife.
• 10 you want the vegetables tender, but not mushy.
• 11 in a large warmed serving bowl, place the soba, then the vegetables, and pour the sauce over all, tossing gently to combine and evenly to coat.
• 12 portion into individual shallow bowls and sprinkle with the green onions.
• 13 pass more sesame oil for drizzling.