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Buddha's Delight With Buckwheat Noodles

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“In 'Not Your Mother's Weeknight Cooking' by Beth Hensperger. You will need a steamer to make this dish.”
1hr 45mins

Ingredients Nutrition


  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.

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