There’s this recipe blogger (who shall remain nameless) who my sister and I love to hate. Her recipes are delicious and her photographs are beautiful. But her writing drives me nuts. She’s always saying things like, “I had some mung beans on hand so I decided to just whip up some hummus.” Mung beans? What are those? And where the heck do you buy them? Or “I had some nettles from the market that I wanted to use up so I made this pasta and it was a total breeze.” Nettles? Seriously? No one just has nettles. And a pasta with nettles does not sound like a breeze. I find it annoying that she makes whipping up recipes with obscure ingredients sound so easy, as if everyone lives this glamorous life of going to the “market” (vs. the “grocery store”) and has a fully stocked kitchen with healthy, wholesome ingredients and beautiful dishes and perfect lighting. Sorry, but that just isn’t my reality.
However, this dish I am about to share with you was actually born out of ingredients that I had on hand and needed to use up. And it was easy to make! Other than the sesame oil and the miso paste, nothing I’m listing here is obscure. And sesame oil and miso are pretty easy to find and can be used in a lot of recipes.
I was going to see a friend’s new house last week and offered to bring dinner. I was planning to make my spring pasta, but I realized the only pasta I had were soba noodles. So I decided to do an asian twist on what I was originally planning to make. And voila!
SUMMER SOBA NOODLES
- 1 package of soba noodles (9.5 oz)
- 1 cup of multi colored heirloom tomatoes, diced
- 4 scallions, sliced thin
- 2 large handfuls of cilantro leaves, chopped
- 1 tbs of fresh mint, chopped
- 1 avocado, cubed
- 1 garlic clove, minced
- about 1/4 cup of low sodium soy sauce or shoyu
- about 2 tbs of sesame oil
- about 2 tbs of rice vinegar
- about 2 tbs of water
- 1 tsp of fresh squeezed lime juice
- 1 tsp of yellow miso paste
- Siracha to taste (optional)
- Sesame seeds
Cook soba noodles according to package instructions. Drain and rinse.
Make the dressing or sauce. In a small mixing bowl, combine soy sauce, sesame oil, rice vinegar, water, garlic, mint, miso paste, lime juice and a few generous pinches of the cilantro and scallions. Whisk together, adding more water, vinegar, lime juice, sesame oil as needed. Start with smaller amounts and add more as needed, to taste. You don’t want the soy sauce to overpower everything. If you want, you can add siracha to the dressing and whisk it in. I opted not to do this since one of my friends does not like spicy food.
Combine noodles, tomatoes, avocado, remaining cilantro and scallions in a large bowl. Slowly add dressing until it’s the consistency and taste that you want. Top with sesame seeds and lime wedges for garnish. Add siracha as desired.
Note: When dicing the tomatoes, I made sure to separate the seeds and juicy guts as much as possible. Small heirloom tomatoes can be pretty juicy when you dice them and I was worried this would “water down” my dish. I also think this recipe would be good with some cilantro lime shrimp. Yum!