Peanut Soba Noodles

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Hello, and welcome to a super lazy post.

I made this simple peanut soba noodle dish a few weeks ago, but was initially a little hesitant to share because personally, I found it a bit on the rich side. That being said, my better half wolfed it down and gave it the thumbs up, so it really wouldn’t be fair to not share, would it?

Now for the lazy part. I straight-up lifted this recipe from one of my favourite blogs — Cookie and Kate — and if you head over there you’ll find some much better photography than here! But if you’re feeling lazy (like me) you can simply read the recipe below and just deal with my sub-par efforts.

Also, given that we use the good old metric system here in Australia I’ve been kind and done the conversions for you — so actually, maybe I’m not that lazy after all?

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Soba and Broccoli Rabe:
6 ounces (170g) soba noodles (or whole grain spaghetti)
1 pound (450g) broccoli rabe (or broccolini / broccoli)
2 tbsp extra virgin olive oil
Salt

Peanut Sauce:
½ cup creamy peanut butter
¼ cup reduced sodium tamari or reduced sodium soy sauce
3 tbsp rice vinegar
3 tbsp water
2 tbsp honey (or agave nectar for a vegan version)
1 tsp grated fresh ginger
2 cloves garlic, pressed or minced
¼ teaspoon red pepper flakes, plus more for sprinkling

Garnishes:
Small handful chopped fresh cilantro (coriander)
1 small lime wedge
½ tsp sesame seeds

Prepare the broccoli rabe by rinsing it well and patting it dry. Slice off the tough lower ends of the stems and discard. Slice off any remaining stems that are over ¼-inch in diameter and discard those as well, since they will be too fibrous even after cooking.

Next, prepare the peanut sauce. In a 2-cup liquid measuring cup, whisk together the ingredients until well blended. Set aside.

Bring a large pot of salted water to boil. Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the broccoli rabe and season with a dash of salt and a small pinch of red pepper flakes. Toss to combine and continue cooking, stirring occasionally, until the leaves have wilted and the stems are easily pierced by a fork, about 8 minutes. Remove from heat.

Once the water is boiling, add the soba noodles and cook just until al dente, about 5 minutes. Drain the noodles, then return them to the pot, add the broccoli rabe and toss with peanut sauce (you might not quite need all of it) until blended.

Transfer to a serving bowl or individual bowls and top with a sprinkle of chopped cilantro, a small squeeze of lime juice, a sprinkle of sesame seeds and red pepper flakes, if you’d like some extra heat.

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