Yield: 4 to 6 servings
1 (14-to 16-ounce) package of Japanese soba noodles
2 tablespoons organic canola oil
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and minced
1 large broccoli crown, coarsely chopped
3 ripe tomatoes, chopped
2 celery stalks, chopped
1 small onion, chopped
1 cup water
1/2 red bell pepper, diced
2 teaspoons sesame oil
1 teaspoon umeboshi vinegar or rice vinegar
1 cup whole almonds
Salt and freshly ground pepper
1 green onion, finely chopped
1. Cook the noodles in boiling water until tender, according to the
package directions. While the noodles are cooking, heat the canola oil
in a large deep skillet. Add the garlic and ginger and cook over high
heat for 1 minute.
2. Add the broccoli, tomatoes, celery, onion, water, bell pepper,
sesame oil, and vinegar, and cook and stir for 2 to 4 minutes, until the
vegetables are crisp-tender.
3. Grind the almonds into a fine, slightly chunky meal in the food
processor. Add to the simmering vegetables and stir for 1 to 2 minutes,
or until thickened. Season with salt and pepper.
4. Drain the noodles and add them to the vegetable mixture, a little
at a time, stirring with a wooden spoon to distribute them evenly.
Adjust the seasonings, if needed.
5. Heap the noodles and vegetables on a large platter and garnish
with the green onion.
Your question and comments are welcome