Soba Noodle Stir-Fry

🥘 Ingredients

• buckwheat soba noodles
  2 bunch
• button mushrooms
  8 oz
• corn
  2 unit
• garlic
  4 clove
• olive oil
  2 tbsp
• parmesan cheese
  1/2 c
• pepper
• red bell pepper
  2 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c

🍳 Cookware

• large pot
• large bowl
• large non-stick pan

1. 

   1

   Bring a large pot of water to a boil with a large pinch of salt . Cut corn kernels off the cob. Thinly slice scallions and button mushrooms . Mince or grate garlic . Core, seed, and remove white veins from red bell pepper , then thinly slice. HINT: Runaway corn kernels? Lay a large sheet of parchment paper or foil over your counter to gather the loose kernels that you've sliced.

   salt, corn: 2 unit, scallions: 4 unit, button mushrooms: 8 oz, garlic: 4 clove, red bell pepper: 2 unit
2. 

   2

   Place a large bowl with ice water next to the stove. Add buckwheat soba noodles to the boiling water. Cook until al dente, ⏱️ 4 minutes . Drain, reserving 1/4 cup of cooking water, then place the noodles in the ice water to stop the cooking. Set aside in the ice water.

   buckwheat soba noodles: 2 bunch
3. 

   3

   Heat olive oil in a large non-stick pan over medium heat. Add the sliced bell pepper and mushrooms and season with salt and pepper . Cook, tossing, for about ⏱️ 5 minutes , until softened. Add the garlic, scallions, and corn. Cook, tossing, about ⏱️ 2 minutes , until mushrooms are very soft and bell peppers are crisp-tender.

   olive oil: 2 tbsp, pepper
4. 

   4

   Drain the soba noodles and add them to the pan along with the sour cream and reserved cooking water until sauce has thickened and the noodles are warmed through. Toss with half the parmesan cheese . Taste and season with salt and pepper.

   sour cream: 1/2 c, parmesan cheese: 1/2 c
5. 5

   Serve the soba noodles with a sprinkle of the remaining parmesan cheese on top.