|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 SaucePeanut 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
1 cup carrots cut in matchsticks
1 cup asparagus cut in matchsticks
1 bunch greens (spinach, beet greens, chard, etc.)
1 clove garlic, minced
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