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This recipe for Buckwheat Noodles with Sugar Snap Peas, by , is from Chef Anna's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cups of cleaned sugar peas. 1 julienne small shallot 1 Tbs. soy sauce 2 Tbs. Chinese oyster sauce 3 Tbs. peanut oil 1 tsp. sesame oil 1 tsp. black and white sesame seeds 1 tsp. sliced green onion 1 packet black buckwheat noodles (prefer Japanese)
To begin, peel the gut of both side of the peas and at the mean time have a pot of salted boiled water ready to blanch the peas (15 seconds). Start a sauté pan with peanut oil with medium heat, then add shallot. Sauté until soft, add blanched peas and keep moving them around as you cook buckwheat noodles (1 minute). Add the rest of the seasoning and sautéed peas for another minute. Drain noodles and transfer to a serving bowl then add sautéed peas and garnished with sesame seed and green onion.
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