Handsome Carver’s Soba Peanut Noodles with Greens
SAUCE
2 tbsp Handsome Carver’s Chipotle Peanut Spread
1½ tbsp tamari (or soy sauce)
1 tbsp mirin (or sweet cooking rice wine)
2 cloves garlic, minced or grated
1 tbsp ginger, minced or grated
½ tbsp agave (or maple syrup)
1 tsp toasted sesame oil
Zest of 1 lime
1 tbsp sriracha to taste (or other hot sauce)
BOWL
4 oz (dry) 100% buckwheat soba noodles
½ tsp toasted sesame oil
1 tbsp sunflower cooking oil (or other neutral-flavored high-heat cooking oil)
1 lb leafy cooking greens of your choice (kale, chard, bok choy or spinach) washed and patted dry
Juice of 1 lime
1 sheet toasted nori (or edible seaweed), slivered
Salt and pepper (to taste)
1 cup edamame beans shelled and thawed, if frozen
GARNISH
Mix and match or all of the below:
4 scallions (green parts only) chopped
1 handful fresh herbs such as basil, cilantro, or mint, -washed, patted dry and chopped finely
1 thinly sliced or slivered radish
1 handful of crushed or chopped peanuts
1 handful of crushed or chopped wasabi peas
Lime wedges
Extra sriracha
Black sesame seeds
INSTRUCTIONS
1. In a small bowl, whisk together all the sauce ingredients and set aside. Add a little water if the finished sauce consistency is too thick to pour.
2. Bring a pot of water to a boil and cook the soba noodles according to the package directions. Drain then run under cold water to stop the cooking process. Toss the noodles with ½ tsp toasted sesame oil to keep the noodles from sticking.
3. In a large skillet or wok, heat 1 tbsp cooking oil over medium-high to high-heat, then quickly cook the greens until just wilted and tender, 1 to 2 minutes, stirring and turning frequently. Salt and pepper the greens to taste. When done cooking, toss the greens with the lime juice and stir in the slivered nori.
4. Assemble the bowl with noodles, cooked greens, and thawed edamame, then dress with peanut sauce. Top with any or all of the garnishes, to taste.
Yield: 2 servings
Recipe courtesy of Capri Roth
