Napa Noodles
Salt
1 12 ounce package soba noodles or 1 pound whole wheat linguine pasta
1/4 cup vegetable oil
1 head napa cabbage (about 2 pounds), thinly shredded
1 cup frozen shelled edamame, thawed
1 bunch scallions, cut on an angle into 2-inch pieces
3 cloves garlic, chopped
1 2 inch piece fresh ginger, grated or finely chopped
1/4 cup hoisin sauce
3 tablespoons soy sauce
Grated peel and juice of 1 lime
1 teaspoon coarse black pepper (1/3 palmful)
1/2 cup mint leaves, shredded
20 basil leaves
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Stir in the scallions, garlic and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime peel, lime juice and black pepper. Add the pasta, mint and basil and toss.
Servings: 4