This post is dedicated to my Mom.
Whenever we chat on the phone, she likes to ask me how I am doing eating through my pantry. Are you still eating all your noodles? What about your beans?
I’ve tried to reassure her that yes, we are eating through our pantry. I am still eating through my kelp noodles, my collection of beans and polishing off assorted grains like millet. She just might not be able to tell from my blog posts. Not everything makes it to the blog and sometimes it can take a while for me to put together a proper post (backlog!).
So here we go: photographic proof we’re eating the soba noodles, too. OK, Rob is eating the soba noodles. 😉
Never doubt a Tess recipe. Here we have soba noodles that are smothered in a bright, tangy, zesty and most importantly delicious chili-lime dressing. The dressing has mostly raw ingredients, like garlic and cilantro that complement the heat from the sriracha, ginger and green onion and the sour from the fresh lime juice. A little sweetness goes a long way in balancing the flavours from the agave.
As with most dressings, feel free to add any vegetables you desire. I just photographed the base noodles, but it was served with pan-fried tofu and eggplant, since they were lingering in the fridge. Somehow the addition of eggplants didn’t make for a very photogenic dish, but Mom, believe me that we had some veggies and protein with this meal. 😉
1/2 lb. long thin noodles (we used soba)
3 tablespoons olive oil
1 tablespoon grated fresh ginger
1 tablespoon sriracha
1/4 cup plus 1 tablespoon fresh lime juice
1 teaspoon ketchup
5 large cloves garlic, minced or pressed
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1/2 teaspoon sea salt (or less if you prefer)
1.5 teaspoons agave, or your choice of sweetener
1 medium carrot, peeled and thinly sliced (oops, forgot to add this)
4 green onions, thinly sliced (green and white parts)
1/4 cup (lightly packed) chopped fresh cilantro
+ lime-tamari tofu (optional)
+ other assorted vegetables
1/4 cup unsalted peanuts, toasted and crushed
1. In a large pot of boiling salted water, cook the noodles until al dente according to the package’s instructions. Drain in a strainer or colander.
2. Meanwhile, in a large bowl, combine the oil, ginger, sriracha, lime juice, ketchup, garlic, soy sauce, salt and agave. Whisk until completely smooth.
3. Next, chop your carrot, green onions and cilantro and add to the sauce. Mix well to combine.
4. Once your noodles are finished, add them into the bowl with the sauce. Toss until well combined. Garnish with the peanuts and serve. This dish is good hot, cold, or at room temperature but do not reheat the leftovers.