Some of the best cooking experiment successes happen when I can’t think too much about what I’m doing, and there’s a bit of pressure. The other day I was on my way home from work, and I was raking my memory for what I had in the fridge. I also had very limited time to make it – I had 30min or less in order for me to leave with a meal to school on time.
At first, I came up with a blank, and immediately started thinking about grabbing something at Whole Foods on the way to class. The cost-saving part of my brain kicked in and forced me to mentally scanning what again was in my fridge.
I was out of rice and quinoa, but I had soba noodles. I had cucumber, some left over squash. Hmm, do those go together? Oh right, and I have some endive and buckwheat shoots. Salad? Nope, not with soba noodles, and there wasn’t enough other veggies to just do a salad, and besides that, I had no beans or protein.
Okay, so back to soba noodles – what kind of sauce could I make? I didn’t have sesame seeds for my go-to tahini sauce, so that was out. Then I thought of peanut sauce! Yes! Thank goodness for the Post Punk Kitchen, who had a simple peanut sauce recipe that I actually had all the ingredients to make. Then it all came together – cucumber goes well with it, same with the shoots, and I could add some carrots and shallots, and might as well try to add in the left over squash and top it off with the mint on my counter. Little did I realize, my throw together meal was actually *really* delicious. Here’s the recipe.
Thai Noodle Bowl with cucumber, buckwheat shoots, mint
Peanut Sauce, based on the Post Punk Kitchen recipe, but with a few modifications:
– 1/2 cup natural peanut butter
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 cup rice wine vinegar
– 1 tablespoon chopped ginger
– 1 tablespoon sriracha (or a pinch of chilli flakes)
– 1 tablespoon coconut nectar (or other sweetener)
– 1 tablespoon tamari
– 1 garlic clove, crushed (optional)
Put all the ingredients into a jar and stir or shake to combine.
Noodles and veg:
– 1/2 box of Sobaya organic spelt udon noodles
– 1 cup of roasted squash (I roasted one small kabocha squash – you will have leftovers)
– 3 inches of cucumber, cut into quarters
– 1 medium carrot, grated (I used purple carrot, but any variety will do)
– 3/4 cup buckwheat shoots (or other sprouts)
– 1 small shallot, diced
– 1 green onion, diced (to garnish)
– a few sprigs of mint (to garnish)
Preheat the oven to 400F. Cut the Kabocha squash in half and place on a baking pan, cut side down, and roast for approximately 20min, or until tender.
Boil a pot of water and follow the directions on the noodle box – depending on what variety you use, they will have different instructions. My noodles took about 8 minutes to cook. If you’re roasting the kabocha squash, then start these about half way into the squash roasting so the timing of everything being done is about the same time.
Cut up all your vegetables. All the veggies are raw, except the squash, so that makes it pretty quick and easy. I suggest heating up the peanut sauce in a small pan on low, otherwise it will cool down your meal. The peanut sauce makes quite a bit, and I found that I didn’t need to use all of it, so just heat the portion you need and put the rest in the fridge for a later meal.
Once the noodles and squash are cooked, toss the noodles in the peanut sauce and add your veggies, top it with chopped mint and green onion, and enjoy!
Let me know what you think!