Soba and Salmon

I have never tried Soba noodles before. I was in the mood to try something new, so I purchased some at our local store. They are pretty dang good! I made a Chinese Stir Fry with Sweet and Sour Sauce. It is a great way to get a whole load of veggies on your plate! I love salmon, so I grilled some with an assortment of herbs and spices to top the stir fry off. Chicken or tofu could easily be used instead....even shrimp.

Makes 4 Servings

1/4 cup pineapple juice

2 Tbsp. lemon juice

2 Tbsp. catsup

2 Tbsp. pure maple syrup or dark brown sugar

2 Tbsp. Tamari or soy sauce

1 Tbsp. dark sesame oil

2 1/4 tsp. cornstarch

2 1/2 tsp. finely grated fresh gingerroot

1 large onion sliced thin

2 medium carrots peeled and sliced into 1/4 inch rounds

4 ounces green beans or asparagus cut into 1 inch pieces

1 large red or orange bell pepper sliced into 1/2 inch strips

8 oz. mushrooms thinly sliced

1 medium zucchini sliced into 1/2 inch thick rounds

1 cup fresh or canned pineapple cubed

1 head broccoli florets

1 pkg. soba noodles

1 pound chicken (cubed), salmon, shrimp or tofu (cubed)

Cook soba noodles according to package. In a medium skillet, heat a 1 tsp. oil and cook meat until done. Reserve on a plate. In the same skillet, add onion, carrot, bell pepper, zucchini, broccoli, mushrooms, and green beans or asparagus. Stir fry until crips tender about 3-5 minutes. remove from heat.

In a bowl, wisk pineapple juice, lemon juice, maple syrup or brown sugar, ginger, catsup, soy sauce, and sesame oil. Add cornstarch and wisk until no lumps are visible. Place skillet back on heat and add sauce mixture to vegetables. Add tofu, shrimp, or chicken and toss to combine. If using salmon, reserve until serving to place on top.

Serve vegetable mixture over noodles. Garnsish with fresh cilantro salt and pepper. Also delicious served over brown rice.