Wednesday, March 18, 2009

Soba Noodles In Tahini Sauce


soba and edamame

Hey check out my new header! Those are my shoes and some gigantic chard that was growing in Todd and Mary Claire's backyard. Chard! In the yard! It not only rhymes, it is amazing. 

I was trying to come up with a way to somehow metaphorically link this recipe to The Replacements (band, not football movie) but that proved to be a stretch, even for me. I didn't want to cheapen the band by putting it on par with a simple noodle dish. Plus, I didn't start eating soba noddles until 2006, but I heard my first Replacements album in 1991. I did not see this noodle dish drunkenly open for Elvis Costello at Canada's Wonderland. And I did not have the Replacements for dinner this evening. There's really no way to compare the two.

I'm tired. Can you tell?

It feels nice to get back to cooking after returning home from beautiful California. I decided to start simple with these noodles, and they did not disappoint. They may not be as classic as The Replacements, but they are much healthier.

evan dando

Soba Noodles in Tahini Sauce

Sauce part:

1 tbsp grated ginger
juice of 1/2 a lemon
1 tsp hot sauce (I used Sriracha)
2 cloves of garlic, chopped fine
1 tbsp fresh parsley chopped up small (use a tsp if you are using dried)
1/2 cup of tahini
1/2 cup of water
1 tbsp soy sauce

Mix all ingredients together. I mixed them by hand but only because I was too lazy to wash my blender. Blending them probably would have been easier.

Cook 1 package of soba noodles (my package was one of the round ones that is about big enough to wrap your thumb and index finger around.)

Chop up some vegetables, like the carrots and chard you just happen to have sitting in your nearly-empty fridge. Put chopped vegetables in a colander, and drain the boiling noodle water over them to cook them slightly.

Put vegetables and noodles in a bowl and add sauce. Toss to coat.

tahini sauce

Some Notes:

1. I ate this with a side of edamame for protein. It was a lovely combination.

2. The Man of Science taught me to keep my ginger in the freezer because frozen ginger is a dream to grate. This changed my life and saved my fingers from painful grater injuries.

3. My favourite Replacements album is Tim. But I also like Pleased To Meet Me and Don't Tell a Soul.

J.

6 comments:

skylark said...

Ginger in the freezer... brilliant!

dreaminitvegan said...

Those noodles look so tasty, I love tahini!

Anonymous said...

I love the new header!

How did you do it? I'm thinking of starting my own blog, and would like a little something non-standard.

Macy

Asteroidea Press said...

Another ginger tip:

If you do have fresh ginger that isn't frozen, use the edge of a thin dessert spoon to peel it - wastes much less than a knife!

A_and_N said...

Thats a great combination! Japan meets Mediterranean :) Great recipe :)

eileen said...

this was far too good an idea, so I made an approximation of it last night. raw garlic and ginger! it was so good!