Spring in a bowl: Soba Noodles with Peanut Sauce and Vegetables
I've been craving the fresh, clean taste of Thai food lately. Maybe because spring is almost close enough to touch, but not quite here yet.
This dish isn't exactly Thai, but it is Thai-inspired. Peanuts, coconut, cilantro, lime—all my favorite fresh flavors. The noodles got buried under the veggies in the photo, but trust me, there's a substantial mix of soba noodles in there. Soba noodles, made from buckwheat, offer more bite than other types of noodles—and pack a significant health punch, too. Soba noodles are made from buckwheat, a grain that's high in protein and other nutrients like cholesterol-lowering choline. It's also high in iron, a plus for women of child-bearing age. But unlike whole wheat pasta, which can be rather unpleasantly chewy, soba noodles are perfectly toothsome.
Below, I've offered a few tips for substitutions. But feel free to use whatever vegetables are in your bin. Mushrooms might be good in this, as would napa cabbage or regular cabbage. It's really the sauce and the garnish that make the dish come alive—be sure and squeeze plenty of fresh lime over the top, and add a dash of soy sauce if needed.
Here's how to bring some spring into your life:
Peanut Sauce
1/4 cup peanut butter
3/4 cup coconut milk
1 tablespoon fresh ginger
2 cloves garlic
1/4 cup fresh coriander (cilantro), loosely packed
1 tablespoon fresh mint, chopped
zest of 2 limes, grated
juice of 2 limes
2-3 Thai chiles, seeded and chopped
3 tablespoons low-salt soy sauce
Combine all the ingredients in a food processor and whiz on highest speed until combined. Set aside. (Note: If using a food processor, the ingredients merely need to be loosely chopped. If you don't have a food processor or blender, you can chop the ingredients very fine and mix the mixture with a whisk until it's thoroughly combined, first mixing the peanut butter and liquid ingredients to avoid lumps.)
Noodles and Vegetable Mixture
1 teaspoon sesame oil
1 tablespoon canola oil
1/2 lb firm tofu, cut into cubes*
1 bunch green onions, sliced
1 carrot, sliced into matchsticks
1 small head broccoli, cut into florets or small pieces
2-3 heads pak choi (bok choi) or Chinese napa cabbage, sliced
1 lb soba noodles (or one package)
1/4 cup green onions, sliced, for garnish
1 tablespoon basil or Thai basil, chopped, for garnish
lime wedges, for garnish
Bring water to boil for the soba noodles, and cook according to package directions (about 5-7 minutes). Meanwhile, heat the oil in a large skillet or wok. (You will need room to toss the soba noodles in later, in addition to the vegetables and sauce.)
When the oil is hot, add the tofu and stir fry for 4-5 minutes, or until it begins to turn golden brown. Add the green onions, carrot, and broccoli and continue to stir fry gently, or until vegetables are soft. Add the pak choi or Chinese cabbage, and stir fry briefly until leaves are cooked.
Remove the soba noodles from the boiling water and place in the pan with the vegetables. Add the sauce and toss, heating gently over medium heat.
Serve immediately, with chopped basil, green onions, and lime wedges for garnish.
* If you have access to firm baked tofu, you can also use this, in which case you can add it after the vegetables have been cooked. This is preferably, since the tofu can break apart if the vegetables are stirred vigorously.
