Thursday, March 22, 2012
Noodles and Ginger Scallion Sauce
I really love soba noodles. Despite their odd slightly grey color, they have far more flavor that usual noodles, and require little to make a them worth eating. This simple sauce dresses them up a little without overpowering them, and makes for a light, kid friendly meal if yours don't mind green bits in their food. I served them with some crunchy raw veggies, but you can pair them with some roasted meat if you like.
Serve with some chopped cucumber, lime slices, sesame seeds, and extra soy sauce on the side.
Adapted from Simply Reem
1 1/2 cups finely chopped scallions
2 tbsp minced ginger
1/4 cup chopped fresh cilantro
2-3 tbsp grapeseed oil
2 tsp chili oil
1 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp honey
1 tsp pepper
6 ounces of soba noodles
2 tbsp sesame seeds
Mix the first nine ingredients together in a bowl and allow to sit for about 20 minutes. This is crucial because the flavors need to develop. Cook the noodles according to the package directions. Drain noodles, then toss with the sauce, sesame seeds, and add more salt, pepper, or soy if you want. I like to squeeze some lime over and toss in some cucumber as well.
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