I love soba noodles. It’s probably because the first time that I could eat solid food after I had my wisdom teeth surgically removed I went to an Asian restaurant and had a marvelous dish with soba noodles as the base, but I care not why I love them, I care only that I eat them!
Thai Peanut Soba Noodles: Total Time: Active Time: Serves 2
- 1 tbsp. extra virgin olive oil (evoo)
- 1/2 c. white onion, diced
- 2 cloves of garlic, chopped
- 1 Thai chile, seeded and chopped (if you cannot find a Thai chile substitute a serrano and if you want more heat you can leave the seeds in).
- 1 carrot, shredded
- 1 tbsp. hoisin sauce
- 2 tbsp. fish sauce
- 1 tsp. fresh ginger, grated
- 1/4 c. low-sodium soy sauce
- 1/2 c. chicken stock
- 1/4 c. water, if its looking dry (optional)
- 3 tbsp. peanut butter
- 1 zucchini, peeled and julienned
- 5 oz. soba (buckwheat) noodles
- 1 lime, cut into wedges
- 1 tbsp. sesame seeds, for garnish (optional)
- 4 leaves of Thai basil, chiffonade*
- Cook soba noodles according to package directions.
- Add olive oil to pan set on medium heat. Add onions and cook until translucent about 6 minutes. Add garlic, Thai chili, carrot, hoisin sauce, fish sauce, ginger, soy sauce & chicken stock. Simmer on medium for about 4 minutes.
- Lower heat to low and stir in peanut butter until completely combined and smooth.
- Add zucchini and pasta and stir together till warm, about two minutes.
- Plate and garnish with two lime wedges, sesame seeds, and Thai basil. Serve immediately.
*Chiffonade is a cooking technique used mainly on herbs to cut them into long thin ribbons. I do this by rolling the leaves into a tight bundle and slicing them thinly.
**A thank you to Sharon Laraway, who shared her version of this recipe on The Chew. Cooking like this, she will be fabulous at forty!