Nutty Asian Noodles
I put together an “Asian” version of pasta primavera together tonight for dinner.
- Japanese Buckwheat Noodles
- Snow Peas
- Carrot
- Red Pepper
- Chicken Stock
- Natural Peanut Butter
- Soy Sauce
- Roasted Sesame Oil
- Garlic, Ginger
- Scallions, chopped fine
- Cubed, firm tofu
- 1/2 sweet onion
In oil, “stir fry” the onion until color develops. Meanwhile, boil water and cook the noodles for 6-8 minutes.
Add garlic, carrots. I used halved bite-sized carrots. Add 1/2 grated ginger. I had one big lobe, and grated it all on a microplane. Add garlic. Continue to stir-fry.
After 5 minutes, add the snow peas, tofu, and red pepper. Drain the noodles. Things might be getting sticky. Deglaze pan with chicken stock, and add the rest of the garlic. Add soy sauce, red pepper flakes (if desired, and I liked it), and a couple scoops of the peanut butter. Work into a sauce. Add noodles, and several chugs of the sesame oil. Top with scallions, and serve warm.
The sauce isn’t substantial, but clings to the noodles. It’s a relatively healthy dish, and I ate it alone as a main course. You could also choose smaller portions and serve it alongside another protein, and elect to skip the tofu. You can also make this dish as a cold one; more sauce (uncooked), and you may want to add a squeeze of lime before service to perk up the flavors.
I apologize for not having a picture. The Messy Chef needs to buy a new camera battery that holds a charge longer than a few days.
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