Instructions: Bring a large pot of water to boil for the soba.

Meanwhile, trim the fennel bulb, reserving enough of the feathery leaves to make 2 tablespoons, chopped. Quarter the bulb and cut out most of the core. Thinly slice each piece crosswise.

Thinly slice the kumquats and remove the seeds.

Heat the oil in a nonreactive skillet over medium-high heat. Add the onion, garlic, and sliced fennel and saute 2 to 3 minutes. Add the thyme, kumquats, and wine or broth. Cover, lower the heat to medium, and cook 5 minutes.

Remove from the heat and add salt and pepper to taste.

Boil the soba al dente. Drain and arrange on four plates. Spoon the sauce over the noodles. Top with crumbled goat cheese and the reserved chopped fennel leaves. EACH: 412 cals, 12g fat (27%)

VEGETARIAN VARIATION: Replace cheese with 8 ounces cooked garbanzos (2 oz

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.