City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Cold Peanut Miso Soba Noodles

March April 2016

From Julie Van Rosendaal

Soba noodles are made from buckwheat; they’re deliciously nutty in this cold salad – and, despite their name, gluten-free – but any type of noodle or cold pasta can take its place. Use whatever veggies you have in the fridge – carrots, peppers, asparagus, radishes, pea pods, cucumbers and broccoli all work well.

Peanut Sauce:

1/3 c. peanut or almond butter

2 T. rice vinegar

1 T. each lime juice, honey, soy sauce, miso

1 t. sesame oil

squirt Sriracha or sambal oelek

1/2 lb. soba noodles

1 large carrot, grated

1/2 small cucumber, halved and sliced

3-4 radishes, thinly sliced

2-3 green onions, chopped

chopped fresh cilantro

toasted sesame seeds

Whisk the peanut sauce ingredients in a small bowl, or shake them together in a jar, adding warm water (or even coconut milk) to thin if the sauce seems too thick.

Meanwhile, cook the soba noodles in a large pot of boiling water for 5 minutes, or according to package directions, until just tender. Dump into a colander and run under cool water to stop them from cooking. Drain well and transfer to a shallow bowl. Add the carrot, cucumber, radishes, green onion and cilantro, drizzle with peanut sauce and gently toss to coat. Serve sprinkled with additional cilantro and toasted sesame seeds.
Serves 4-6.

Rice Grains and Pastas