Featured recipe from Marilu’s table * Spicy cold soba noodles
Spicy Cold Soba Noodles are a favorite recipe from Marilu’s book Healthy Life Kitchen
Some of the ingredients may be new to you, but don’t panic. They can be used in other meals, and they have a pretty good shelf life (or fridge life) so you don’t have to worry about wasting food.
- Sesame oil * We love toasted sesame oil, and we add a few drops to all our stir fries and Asian meals. Find it with the Asian foods, usually in your local grocery store.
- Tahini * A puree of toasted sesame seeds, this is usually found in the health food store or natural foods section of your grocery store. Sometimes it’s in the refrigerated section. It’s also used to make hummus.
- Barley malt * This grain-based sweetener is usually found in the health food store. Barley malt is a syrup, and it has a rather strong flavor (and the smell might remind you a bit of beer, but don’t worry, you’re not using much). Keep it in the fridge after you open it, and it will last a long, long time (years).
- Chili oil * It comes in small bottles, usually in the Asian foods section. Some brands are hotter than others, and some brands come in different heat “strengths.” Use just a little, and then add more to taste if you want.
- Soba noodles * Just pasta, Asian style – and made from buckwheat.
This meal is great for a brown bag lunch. If it will be out of the fridge for longer than 4 hours, or it will be in the heat, pack along a blue ice pack to keep it cool.
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Spicy Cold Soba Noodles
Green * Serves 6
1/3 cup soy sauce (or tamari)
1 Tablespoon molasses
1/4 cup sesame oil (we use 1/2 Tablespoon)
1/4 cup tahini
1 Tablespoon barley malt
1/4 cup chili oil (we use 1 teaspoon)
3 Tablespoons balsamic or red wine vinegar
1/2 bunch scallions, white and green parts thinly sliced
salt to taste
1/2 pound soba noodles
Optional: Add shredded carrots for extra color and a vegetable! We’ve also added julienned red pepper, julienned cucumber, edamame, and chopped cilantro. (But we like to play.)
Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a mixing bowl. Add sesame oil, tahini, barley malt, chili oil, vinegar, and scallions, and whisk to combine. Season to taste with salt, if desired.
Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby and pay attention).
Have ready a large bowl of ice water. Drain noodles, plunge in ice water, adn drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well, and chill.
