Are you cooking for one? This recipe comes scaled for one, but can easily be increased.
It’s also really flexible – use the veggies you have in your fridge: any color bell pepper, added shredded carrot, cashews for the almonds, added tempeh or tofu (just cut in cubes), leftover broccoli… let your imagination run wild (and use what you have).
The leftover noodles keep about three days in the fridge, but you won’t have to worry about that, because they are the perfect brown-bag meal (no refrigeration needed for part of a day).
Want to learn more about eating meat-free and dairy-free? Starting July 11, you can take the Viva la Vegan online class here at Marilu.com. Ten weekdays of recipes, food for thought, and a place to ask your questions about veganism. You do not have to be vegan to take or enjoy the class. Sign up now!
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Spicy Almond Soba Noodles
Adapted from Serve Yourself: Nightly Adventures in Cooking for One, by Joe Yonan
Green * Serves 1 (the recipe scales up easily)
2 ounces dried soba noodles
1/2 cup shelled edamame (fresh or frozen), or green peas
1 Tablespoon sliced raw almonds
1 Tablespoon almond butter (or substitute peanut or other nut butter)
2 teaspoons unseasoned rice vinegar, or more to taste
1 clove garlic, crushed and finely chopped
1/4 teaspoon red pepper flakes, plus more to taste
2 tablespoons hot water, plus more as needed
1 scallion, white and green parts, thinly sliced
1/2 red bell pepper, stemmed, seeded, and thinly sliced
Cook the soba noodles in boiling salted water for 6 to 8 minutes, or according to package directions, until they are barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot. Return the water to a boil over medium-high heat. Add the edamame (or peas) and cook until tender, about 5 minutes. Drain and add to the noodles.
Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them.
Combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add the hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want. Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you’d like it spicier.
Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, add more water if necessary, and eat.