I hope everyone had a great Easter! The torrential rain we had changed some of our plans, so we spent most of the day inside working on a few projects. I finally replaced our old camping chairs on the balcony with a nice little bistro set. It was a bit of a pain to assemble, but it looks so much better. With the warm weather upon us, it will be great to eat dinner outside.
Greg and I also played with the new food processor his parents gave me for my birthday. Using it’s dough attachment we made Dutch crunch rolls, which will appear on the blog later this week. I also made cashew cream which I’m planning to use for a vegan alfredo sauce.
By the time dinner rolled around, we had cooked most of the day but didn’t have anything we could eat for dinner. I quickly threw together these sesame ginger soba noodles and Greg grilled a steak. Our soba noodles were made of buckwheat which made them quite filling. The sweetness of the sesame is complemented by the saltiness of the soy sauce while the rice vinegar adds the perfect amount of acidity. I really enjoyed the flavors in this dish and was surprised how good it was the next day when I ate it cold. Not only is it the perfect side for a summer BBQ, it’s low fat, vegan and gluten free!
On a separate note, Deborah from the blog Taste and Tell interviewed me Friday for her Blogger Spotlight Series. If you haven’t already been to her beautiful blog, go check it out. She has some really great recipes and quite a few interviews with fellow food bloggers. Also, if you’ve ever wondered what my kitchen looks like you can see pictures here.
Sesame Ginger Soba Noodles
- 8 oz Buckwheat soba noodles
- 1/3 cup reduced sodium soy sauce
- 2 tbsp. sesame oil
- 4 cloves of garlic, minced
- 1 tbsp. minced ginger
- ½ tsp. red pepper flakes
- 1 tsp. rice vinegar
- 1 tbsp. dark brown sugar
- 1 lb brocoli florets, cut into bite size pieces
- ½ red bell pepper, cut into bite size pieces
- ¼ cup green onions, sliced
- 2 Tsp. sesame seeds
Prepare Soba Noodles according to package directions. Rinse with cold water and set aside.
In a small bowl combine soy sauce, one tablespoon of sesame oil, garlic, ginger, red pepper flakes, rice vinegar, and brown sugar. Stir well until the brown sugar dissolves.
Place broccoli and bell pepper in a medium bowl and drizzle with half of the prepared sauce. Let stand 10 minutes to marinate.
Heat remaining one tablespoon of sesame oil in a large wok over medium high heat. Add marinated vegetables and sauté for about 3 minutes, until the broccoli turns bright green.
Add soba noodles and remaining sauce to the pan, stirring well to coat the noodles. Cook for an additional 3-5 minutes until vegetables are tender and the noodles absorb most of the liquid.
Remove from heat and top with green onions and sesame seeds.
Can be eaten warm or cold.