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Recipes Main Course Pasta
Recipes Main Course Pasta
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| Servings: | 4 |
| Author Notes: | Sometimes you’re so starving by lunchtime that only carbs will do. There’s no need to fall off the health wagon to get a dose of chewy satisfaction. Soba, or Japanese buckwheat noodles, are much better for you than regular white-flour noodles. They don’t spike your blood sugar levels, and they’re filled with vitamins A and C. They also have enough backbone to stand up to a spicy peanut dressing like this one. Slivers of cucumber and tomatoes cut through the richness and cool the tongue. |
| Ingredients: |
1 package (8 ounces) soba noodles
1 large seedless cucumber peeled and cubed 1 small tomato, seeded and cubed 2 garlic cloves, peeled 1 inch chunk of fresh ginger 2 scallions, trimmed and roughly chopped 1/4 cup chunky peanut butter 1/4 cup tahini 2 tablespoons soy sauce |
| Instructions: |
First prepare the noodles by cooking them according to package instructions. Place the cucumber and tomato into a large bowl. While the noodles are cooking, prepare the dressing. Combine the garlic, ginger and scallion in a blender or food processor and pulse until you make an almost smooth paste (add a bit of water if the mixture isn’t blending easily). Add the remaining ingredients and puree until well blended. Drain the cooked soba noodles, and add them to the cucumber and tomato. Top the noodles with the dressing and toss to blend. Eat right away, at room temperature, or straight out of the fridge. |
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