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Indistinguishable from authentic retaurant style noodles
Mar 21st, 2006

A phone call. The players: myself (K) and my husband (J).

K: So I have to write up last night's dinner. Any comments?
J: What was dinner again?
K: Soba noodles. With peanut sauce.
J: Hmmm... how about "Indistinguishable from authentic restaurant style noodles."
K: If by authentic you mean Magic Dragon at the mall.
J: Well yeah, but really I don't have any exposure to those kinds of noodles anywhere else. You go to the food court and you order noodles and you say 'Yumm, noodles.' These tasted like that.
K: I'm so blogging this.

The peanut sauce was left over from a Cooking Light recipe I tried for Chicken Satay with Peanut Sauce. The satay recipe didn't really seem to go with the peanut sauce. The chicken tasted really good in a roll with cilantro and carrots and cucumber like a Vietnamese sandwich, but not so good with the sauce. But since I had the sauce around and some soba noodles, they made a great quick dinner. You could use any vegetables you want, but I do think the little carrot matchsticks are awfully good, and the asparagus and beet greens added a nice fresh taste to the salty, slickery peanut sauce.


Soba Noodles with Veggies & Peanut Sauce

Peanut Sauce
1/2 cup creamy peanut butter
1/3 cup water
3 tbsp lime juice
1 tbsp soy sauce
2 tsp dark brown sugar
1 tsp paprika
1 tsp hot chile sauce

1 bundle soba noodles

Veggies:
1 cup carrots cut in matchsticks
1 cup asparagus cut in matchsticks
1 bunch greens (spinach, beet greens, chard, etc.)
1 clove garlic, minced
cilantro, chopped


To make the peanut sauce:
Combine all ingredients and stir until creamy.

Cook the soba noodles as directed.

Meanwhile, saute garlic in a tablespoon or two of oil. Add vegetables and cook over medium-high heat in a large pan until tender. If you use spinach you should add that later than the other vegetables, but sturdier greens need the extra time. When the noodles are done, drain (reserve a little of the cooking water) and add to the pan with the vegetables. Add a bit of the pasta cooking water and about half of the peanut sauce to the pan off heat. Stir to combine and add more sauce if desired.

Top with cilantro and serve.

-Peanut sauce adapted from Cooking Light, March '06
Print Recipe

Comments

Sounds good. Here's another peanut sauce recipe that I modified a little from the New Recipes from Moosewood cookbook, which I think I borrowed from you.

2 tablespoons vegetable oil, peferably peanut
2 cups chopped onions
1 bay leaf
1 tsp cayenne or to taste
1 tsp ground coriander seeds
2 to 3 cups vegetable stock or coconut milk (I had neither, so I used chicken broth. They say you can use water, but I don't think that would be so tasty.)
2 tablespoons fresh lemon juice or white vinegar or 1 tablespoon tamarind (I think I used the lemon juice. I
know I didn't have any tamarind sitting around.)
2 cups peanut butter
salt to taste (I left it out.)
1 to 2 tablespoons honey or brown sugar (In the interest of lower carbs, I left this out.)

Brown the onions in oil with bay leaf. Add cayenne and coriander and saute for a few minutes, stir continuously. Add 2 cups of broth (or coconut milk or water) and lemon juice (or vinegar or tamarind. Simmer for five minutes. Add peanut butter and salt, if needed, and simmer another 15 minutes. Stir frequently. Add more liquid if it gets too thick. This makes a huge amount of sauce.


-posted by Mom on Mar 21st, 2006
Yeah, peanut sauce must be a very forgiving sauce that lends itself to adaptation as there seem to be about a zillion different recipes for it out there. I almost added a note to that effect in my post, saying if you've got a favorite peanut sauce recipe use that one instead.

The Moosewood one you list sounds good. I'd like to try it with the coconut milk.

-posted by Kymm on Mar 22nd, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com