Asian-Style Veggie Noodles

My fascination with Asian cooking continues. I don't know whether it's because there in an inordinate number of those kinds of recipes in my favorite magazines. Or whether it's just a continued result of my wonderful field trip to Asia World Market here in Dallas. Maybe it's just because they are so darn healthy most of the time. Anyway...I digress.

This dish manages to be quite pan-Asian. Japanese, Chinese and Thai ingredients all combine for a delicious final result.

Asian-Style Veggie Noodles
Adapted from Everyday with Rachael Ray magazine.
Makes 4 servings.

Salt
One 12-ounce package soba noodles
1/4 cup sesame oil
1 head napa cabbage (about 2 pounds), tough center ribs removed and thinly shredded
1 cup frozen shelled edamame, thawed
1 bunch scallions, cut on an angle into 2-inch pieces
3 cloves garlic, minced
1 jalapeño pepper, halved, seeded and very thinly sliced
One 2-inch piece fresh ginger, grated or finely chopped
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons freshly-squeezed lime juice
1 teaspoon coarse black pepper
20 basil leaves

Bring a large pot of water to a boil, salt it, add the soba noodles and cook until al dente. Drain.

While the pasta is cooking, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Stir in the scallions, garlic, jalapeño and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime juice and black pepper. Add the soba noodles and basil and toss.