Soba Noodle Stir-Fry

🥘 Ingredients

• buckwheat soba noodles
  8 oz
• button mushrooms
  8 oz
• corn
  1 unit
• garlic
  3 cloves
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• pepper
  ¼ tsp
• red bell pepper
  1 unit
• salt
  ½ tsp
• scallions
  2 unit
• sour cream
  2 tbsp

1. 

   1

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

   salt: ½ tsp, corn: 1 unit, scallions: 2 unit, button mushrooms: 8 oz, garlic: 3 cloves, red bell pepper: 1 unit
2. 

   2

   Place a large bowl with ice water next to the stove. Add the buckwheat soba noodles to the boiling water. Cook for ⏱️ 3 minutes to ⏱️ 4 minutes , until al dente. Drain, reserving ¼ 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: 8 oz
3. 

   3

   Heat 1 tbsp olive oil in a large non-stick pan over medium heat. Add the red bell pepper and button mushrooms and season with additional salt and pepper . Cook, tossing, for ⏱️ 5 minutes , until softened. Add the garlic, scallions, and corn. Cook, tossing, for ⏱️ 2 minutes , until mushrooms are very soft and bell peppers are crisp-tender.

   olive oil: 1 tbsp, pepper: ¼ tsp
4. 

   4

   Drain the buckwheat soba noodles and add them to the pan along with the sour cream and reserved pasta water. Toss to combine and cool for ⏱️ 1 minutes to ⏱️ 2 minutes until sauce has thickened and noodles are warmed through. Toss with half the parmesan cheese . Taste and season with salt and pepper.

   sour cream: 2 tbsp, parmesan cheese: ½ cup
5. 5

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