Recently, I had a friend over for dinner. Because of his vegetarian diet, I decided to make this simple dish. He liked it so much, he asked for the recipe:
- 9 oz. green tea soba noodles (Soba noodles are in any market with an “Asian” section.)
- 2 tablespoons almond butter (Trader Joe’s)
- 2 tablespoons soy sauce (2 packets from leftover take-out)
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, crushed and finely chopped
- 1 tablespoon sesame oil (Available at any market with an “Asian” section)
- red chili pepper flakes (1 packet from pizza take-out)
- fresh chopped cilantro
Cook noodles according to the package. I like to cook it about a minute less, just in case (because, really, who likes overcooked noodles?).
To make the sauce, combine almond butter, soy sauce, honey, ginger, and garlic.
When noodles are done, drain and return to pot. Combine with sauce until well coated.
Top with chili pepper flakes and cilantro.
Vegetarian, simple, tasty and (gasp) healthy! With a friend chopping, it takes about 10 minutes to make. The reason I used almond butter is that it’s healthier than peanut butter – more alkaline and healthy fats, supposedly. Regular soba noodles are a bit cheaper than the green tea ones, but I’m a sucker for oddly-colored pastas. If you want to make this hardcore-vegan, use rice syrup in lieu of honey.