Thursday, April 29, 2010

Food: Soba Noodles

Now that we've seen some 80 degree temps here in Detroit (OK...so not 80 degrees consistently, just scattered here and there like the tree pollen all over my driveway), I've started thinking about summer foods. For example, burgers (or rather anything) on the grill, fresh seafood, salads... So today I've decided to share with you one of my favorite, one-dish, "salad" recipes for the warm weather - Peanut Soba Noodles.
This is one of my standard summer staples. It's fresh, super easy and quick, tastes of wonderful Asian flavors, has hearty and good-for-you Soba (Japanese buckwheat) noodles, and is scattered with veggies galore. Just thinking about crunchy and slightly spicy, thinly sliced radishes, sweet and crisp sugar snap peas, and cilantro (yes, those of you who think this tastes like soap can leave it out but you really don't know what you're missing) is enough to get my mouth watering. It also has one super special ingredient that I'm sure you won't mind using on a sandwich or some crackers later - gooey but super tasty natural peanut butter (yes, the stuff that you have to stir and put in the fridge afterwards).

I know you're going to enjoy this one because not only is it fast, tasty, and fresh, it's one of those things that after you make it once you don't really follow a recipe any more...you just begin to throw in whatever strikes your fancy - shredded carrots, golden raisins, green onion, diced apple, water chestnuts, bok choy, etc. - you get the picture. It also keeps very well in a container to throw in your lunch box - in case you want to take some to work for your lunch (eating them with chopsticks, of course). But pack a napkin and a Tide pen just in case you're a little sloppy with the noodles :)

I think I'll have a second helping.


Asian Peanut Soba Noodles
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INGREDIENTS
  • 8 oz of soba noodles (or one package), cooked per instructions, drained, and rinsed well (use your fingers to help you get each individual noodle rinsed)
  • 3 T fresh peanut butter
  • Juice and zest from 1 lime
  • 1 T low sodium soy sauce
  • 1 T rice vinegar
  • 1/2 T sriracha (you can always add more on top once you serve it)
  • 1 T honey
  • 1/4 c fresh, chopped cilantro
  • 4 radishes, thinly sliced
  • 1 handful of sugar snap peas
  • 1/4 c roasted peanuts

DIRECTIONS
  • In a bowl, whisk together the peanut butter, soy, lime, vinegar, sriracha, and honey
  • Toss together with the cooked/drained/rinsed soba noodles, cilantro, radishes, sugar snap peas, and peanuts
  • Serve in bowls and slurp up with chop sticks (or twirl around a fork like you're eating pasta)!

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