9.10.2010

Soba noodles with spicy peanut lime sauce

I discovered soba noodles a few years ago, soon after I began dating my now-husband.  Jason's a fanatic for Japanese food and culture, and in the past three years, he's introduced me to all kinds of great Japanese ingredients, including these amazingly versatile buckwheat noodles.

D
espite its name, buckwheat is not actually a wheat.  It's a whole grain derived from a fruit seed, and it's packed with fiber, antioxidants, and essential nutrients.  In addition to their awesome health properties, soba noodles have a deliciously mild, slightly nutty taste and satisfying texture.  And because buckwheat is naturally wheat-free, soba noodles made from 100% buckwheat are a great choice for those with wheat or gluten sensitivities.

N
eedless to say, I've fallen in love with soba noodles.  They make a pretty regular appearance in our weekly meal rotation, so I'm always looking for new ways to dress them up.  Yesterday, remembering the jar of organic chunky peanut butter tucked away in the back of our pantry, I was inspired to improvise a little spicy peanut lime sauce for the soba noodles we had planned for cook up for dinner

S
picy Peanut Lime Sauce 

(This may make more than you'll probably need for one meal, but it stores well in the fridge and  can be re-used as a yummy salad dressing or sauce for all kinds of leftovers.)
5 tbsp. chunky peanut butter (I like Maranatha's organic, no-sugar-added peanut butters) 
2 tbsp. tamari
2 tbsp. fresh lime juice, plus lime wedges for garnish
1 tbsp. agave nectar
1 tbsp. brown rice vinegar
1 tbsp. toasted sesame oil
1 clove garlic, minced
1/2 tsp. hot red pepper flakes and/or drizzle of chili oil (if you use the latter, you can decrease the amount of toasted sesame oil you use)

(
Note: you can tweak the proportions of agave, tamari, lime juice, and other ingredients to make the sauce sweeter, saltier, more tangy, etc.)

C
ombine ingredients in a food processor, and use right away or store in the refrigerator.

A
fter cooking up a batch of soba noodles, I topped them with sliced organic cherry tomatoes, scallions, and fresh cilantro before drizzling the peanut lime sauce on top.  The result was simple, healthy, and ridiculously good.

H
ave you tried soba noodles?  How do you dress them up?

5 comments:

Valerie @ City|Life|Eats said...

Love this recipe - I am adding it to my list :) Sadly, I have yet to find 100% soba noodles that are not manufactured on shared equipment with wheat products - I even called Eden, because I LOVED their 100% soba, and couldn't find the 100% soba on either of the wheat-free or gluten-free lists. Fortunately, I find that using Tinkyada pasta is a worthy substitute. If you have come across a 100% buckwheat noodle that has no cross-contamination issues, I would love to know the brand so I can buy it :)

Analiese Marie said...

Hi Valerie! That's good to know. I have been using Eden's 100% soba products, but because I don't have a wheat or gluten allergy, I haven't researched them in-depth. I also use Tinkyada pasta, and find it to be a good option. If I happen to come across another brand with no cross-contamination issues, I will surely let you know!

Valerie @ City|Life|Eats said...

Thanks for stopping by my blog :) And thank you for replying to my comment here. Impromptu recipes can really work out well :)

Linda said...

Will you make this wonderful recipe for me next time I visit? Love the write-up. Love the photo! You should be on Oprah! I think she'd really appreciate what you have to offer her viewers!

Lauren said...

Hi! My name is Lauren from www.Biochemista.com. I found you through Healthy Living Blogs. I'm trying to put together a group of DCers to meet-up for a happy hour meet and greet. Are you on twitter? You can follow me at LaurBiochemista and search #dchealthblogger for updates. I'll also be posting on my blog about events. Hope to meet you!

Lauren

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