Instructions: * Broccoli rabe, trimmed, leafy tips discarded, and cut on the diagonal into l-inch lengths

** soba, cooked until just tender, rinsed under warm water, and drained

1. Heat a wok or a heavy skillet over medium heat. Add both the oils and heat until hot, about 30 seconds. Add the garlic and red pepper and stir-fry until the garlic is lightly golden, about 30 seconds. Add the broccoli rabe, turn up the heat to high, and add the rice wine mixture. Stir-fry for 30 seconds, then cover and cook for l 1/2 to 2 minutes, or until the broccoli is tender.

2. Add the noodles, sweet soy sauce mix, and pine nuts, if using, and stir- fry to blend. Transfer to a serving bowl and serve.

Notes: I first fell in love with soba in the little noodle houses in Japan.

There the noodles are served hot in soups or cold with a fiery horseradish dressing. I stir-fry them with all kinds of vegetables and light sauces. In this recipe, theyre simply tossed with lots of garlic, crisp-cooked broccoli rabe, and toasted pine nuts. Substitute broccoli or cauliflower if you cant find broccoli rabe.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.