28 Apr 2015

SPICY PEANUT SOBA NOODLES WITH VEGGIES


Yum. Couldn't stop eating this. Jack's lucky I have some semblance of self control because he got a [small] bowl when he came over last night. I absolutely LOVE buckwheat noodles and every time I make them I wonder why I don't do it more often. They are terrific for you as well, lots of iron, fibre and protein. Aaaaand we all know the divine nature of peanut sauce so I don't think I need to go into that too much. It's freaking heavenly. The recipe calls for cilantro but I accidentally grabbed parsley. I DO KNOW how to tell the difference between them but all I saw in the grocery store was a bunch of leafy greens, and a sign that said "organic cilantro parsley" and "sale" so it was an automatic response to throw the cilantro parsley in my bag. I like the shredded carrots in here too, they add a juicy, sweet crunch.



This recipe is from my girl Kathy's new cookbook, Healthy Happy Vegan Kitchen. Kathy is also the founder of findingvegan.com which is like the ultimate source for all delicious vegan recipes, it inspired when I first started blogging. I think she is one of the most gorgeous women I have seen (check out her YouTube for adorable recipe videos) and she seems to be a wizard at making healthy vegan comfort food. Her new cookbook is full of hearty, wholesome, vegan noodle bowls, sandwiches, burgers, soups, wraps and other stuff you want in your mouth.


SPICY PEANUT SOBA NOODLES WITH VEGGIES
Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky. Photos © Kathy Patalsky.

3 cups uncooked soba noodles

SWEET AND SPICY PEANUT SAUCE:
3 to 4 tablespoons peanut butter, softened
2 tablespoons grade B maple syrup
2 tablespoons seasoned rice vinegar
1 tablespoon tamari
1 tablespoon chopped fresh cilantro
1 clove garlic
1 teaspoon sesame oil
1⁄2 teaspoon grated peeled fresh ginger
Few pinches of cayenne
1⁄4 to 1⁄2 cup plain nondairy milk or water (see Note)

1 cup thinly sliced carrots
2 teaspoons hemp or sesame seeds (optional)
1⁄4 cup finely chopped fresh cilantro
1 teaspoon crushed peanuts

Note: Add more or less non-dairy milk depending on how thick you like your sauce. Adding more will thin out the consistency.

Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain and rinse
the noodles under cold water. For chilled noodles, transfer the noodles to a bowl and refrigerate until ready to use. Otherwise, cover the noodles to keep warm. 

For the Sweet and Spicy Peanut Sauce: In a food processor or blender, combine the peanut sauce ingredients, adding the nondairy milk last a spoonful at a time until you reach a thickness you like, and process until smooth. If the noodles are cold and dry, a wetter sauce may be best, but if the noodles were just cooked and are still steamy and slightly wet, a thinner sauce may be better. You can also adjust the thickness by adding a spoonful more or less of the nut butter.

For warm noodles and sauce, pour the sauce in a small saucepan and simmer for 2 to 3 minutes just to warm. Otherwise, pour the sauce directly over the chilled noodles and place back in the fridge until ready to serve.

To serve, toss the dressed noodles with the carrots and seeds (if using) over the top. Sprinkle with the cilantro and peanuts to serve. 


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