This is an easy, delicious meal that goes together quickly using basic staples from the pantry.
It’s the perfect way to use leftover chicken or shrimp, but is a complete dish without meat or fish. And it’s mighty tasty too.
- 1 pound dried soba noodles
- 2 teaspoons garlic, finely chopped
- 2 tablespoons ginger, finely chopped
- 1/4 cup dark sesame oil
- 1/2 cup smooth peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- Juice of 1 large lime
- 1-2 teaspoons sambal oelek or other chili sauce
- Garnishes: fresh cilantro, mung bean sprouts, sliced green onion, chopped peanuts, chopped chicken, diced cucumber, fresh lime slices
Bring a large pot of salted water to a boil. Add pasta and cook according to directions on the package, being careful not to cook pasta past al dente. Reserve 1 cup of the pasta cooking water from the pot.
In a large bowl whisk together the garlic, ginger, sesame oil, peanut butter, fish sauce, soy sauce, brown sugar, lime juice and sambal oelek. Stir till smooth and adjust seasonings to your taste.
Add cooked noodles to the sauce and toss to coat. Add reserved pasta water as needed to thin the sauce.
Add sturdy, heavier garnishes to pasta and toss well to incorporate evenly. Put noodles on serving platter and sprinkle generously with cilantro, mung beans and chopped nuts. Garnish with slices of fresh lime.
This recipe is from a recent Foodday Section of the Portland Oregonian.