Sesame – Ginger Soba Noodles
Instructions:
SAUCE:
2 inches fresh ginger, peeled
and coarsely chopped
1/2 cup miso paste
1/4 cup maple syrup
1/2 cup toasted sesame oil
2 cups tahini
2 teaspoons salt
1/2 cup lemon juice
11/2 cups apple juice
11/2 cups water (or as much
as needed for desired
consistency)
2 pounds soba noodles
2 tablespoons toasted sesame oil or coconut oil
4 cups mixed chopped
vegetables such as leeks,
carrots, broccoli, and bell
peppers
SERVES 6 TO 8
- Soba noodles, a lovely, light, whole grain buckwheat noodle, are
a great alternative to typical semolina pasta. They are usually a
blend of whole wheat and buckwheat, but it is possible to find
100 percent buckwheat noodles. You can also use rice noodles
with this dish. Soba are typically used in Asian cooking, so an
Asian-style sauce is perfect. This sauce has a nice blend of fresh
ginger, toasted sesame oil, and lemon juice. It has a sweetness
that actually enhances the ginger and sesame flavors and makes
people want to scrape the bowl you mixed it in. Add sautéed
vegetables and tofu, or mock duck or chicken, for a delightful,
light, and flavorful meal.
- Cook the soba noodles as instructed on the package. These noodles cook quickly and can become sticky if overcooked, so drain them immediately when cooked and cool them under cold water. Set aside.
- In a large skillet, heat 2 tablespoons of oil over medium heat and sauté the vegetables. Set them aside.
- Chop the ginger in a food processor, then add the miso, maple syrup, sesame oil, tahini, and salt and puree, slowly adding the juice and water to the running machine until the sauce reaches the desired consistency.
- In a large bowl, combine the noodles and vegetables with the sauce.