The absolute best thing about the weather getting colder (and trust me, I absolutely loathe cold weather, so this “best” thing is about as much silver lining as I can put on this cloud of misery and frozen snot) is that it’s finally time to start busting out some homey and hot cooking. It’s not quite chili weather in my neck of the woods, but it’s definitely time for some savory noodle dishes.
Soba noodles are a Japanese noodle made from buckwheat. There are 100% gluten-free versions available, but I don’t have any experience cooking those. Soba noodles can be a little bit finicky and are prone to getting 100% soppy when even a little overcooked, so be sure to follow the package’s directions to the letter.
Cold soba noodle dishes are also absolutely tasty, but well, it’s too damn cold outside to talk about eating anything equally chilly. I chose to use bell peppers and broccoli for the dish because they’re both fairly inexpensive here and they just feel sort of wintery, you know? You can add tofu or meat or fake meat product, for extra protein.
So on to the recipe:
What you need for the dish:
– 1 package soba noodles
– 4 bell peppers (I had 2 red and 2 green), cut into small strips
– 1 large bunch of broccoli, chopped into bite-size pieces
– 1 bunch of green onions, chopped
– vegetable oil (this is to fry things in)
What you need for the peanut sauce:
– 2/3 cup peanut butter (creamy or chunky, I like chunky because bonus peanuts!)
– ¼ cup brown rice vinegar
– 2 gloves of garlic (minced or smashed with a garlic press)
– 1 teaspoon sesame seed oil
– 2 tablespoons soy sauce
– Red pepper flakes
– 1/3 cup of hot water
Prepare the soba noodle according to package directions (this generally means boiling them and then rinsing them with cold water). Fry the bell peppers, broccoli and green onions in the vegetable oil (the green onions can also be saved for last and just scattered on top of the final product without frying). While this is going down, mix the peanut butter, vinegar, garlic, sesame seed oil, soy sauce, and red pepper flakes in a large bowl. Add the hot water bit by bit (or else you end up with unappetizing looking peanut butter chunks just floating in an otherwise OK sauce), and stir gently. Mix the noodles and veggies, and pour the sauce on top. Add sriracha if you’re feeling spicy. Enjoy!