Thursday, January 1, 2009

New Year's Yum

Mmm, mmm, mmm, been eatin' these all day! I have heard it is a tradition in Japan to eat buckwheat noodles at midnight. Maybe they don't have to be buckwheat, but long noodles anyway as a symbol of long life! And pure buckwheat noodles are conveniently gluten free, so I decided on a peanut noodle recipe. My friend Jenn makes an awesome one, and this recipe is almost as good! And it doesn't call for ginger, which I love, but it tastes like soap to my husband!

Cold Peanut Soba Noodles

SERVES 4

Ingredients

4 tablespoons peanut butter
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons water
1 clove garlic, minced
1/2 tablespoon rice vinegar
2 teaspoons sesame oil
crushed red pepper flakes (to taste)
4 ounces cooked soba noodles
1/2 red bell pepper, cut in strips
1/2 cup julienned carrot
2 green onions, sliced
1/2 cup peanuts (I like the Spanish redskins; roasted will do, also)

Directions

1. Combine sauce ingredients thoroughly.
2. Toss cooked soba noodles with vegetables.
3. Add sauce and combine to coat everything.
4. Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.

2 comments:

Jenn said...

Ooh, that *is* awfully close to mine! Though I don't do the red pepper, cause I'm a big wimp.

mama rachele said...

I love this recipe, and plan to try it with some soba noodles I have lying around. I found MaraNatha natural almond butter at Costco, that works really well in nut sauces, and I add tahini to it, at a about a 1:4, with a little ginger and toasted sesame oil- makes a good creamy sauce that's slightly tangy and sweet.