Tag Archives: noodles

Cold Sesame Cucumber Salad

20 Sep

Cold Sesame Cucumber NoodlesMmmm, tasty sesame noodles for a rainy day. Only a slight twist to make it slightly healthier. Cucumber!

Delicious, but then again, I love everything sesame-related.

Ingredients

  • 2 cucumbers
  • 2 green onions
  • 1 tbsp peanut butter
  • 1 tbsp tahini
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • pinch of ginger powder
  • pinch of cayenne
  • 1/2 packet soba noodles (optional)
  • Sesame or black sesame seeds, for garnish

Method

  • Peel and cut the seeds out of the cukes. Then peel and finely chop cukes into long strips, so they resemble long noodles. Cut the green onion into little rings.
  • Mix everything else in a small dish, mixing with a fork until smooth and add a splash of water if it’s a bit too thick.
  • Pour the sauce onto the cuke noodles (and cooked soba noodles, if that’s your style) and tosh until mixed evenly. Add the sesame seeds for pleasant garnishes on top. Mmmmm.
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25-minute Healthy Stir Fry with Noodles & Spicy Peanut Sauce

15 Jun

The other night Rafe and I got back from the climbing gym a few minutes past 9pm. This happensĀ all the time. We get home, it’s late, we spend about an hr making dinner, and we eat even later. Yikes.

So instead of this, we made a dinner plan while in the car on the way back, and executed with four burners going (though not flawlessly, as there was plenty of random stuff that made it to the kitchen floor instead of the pan). We even sat done for it WAY before 10. Hoorah!

Ingredients (Stir Fry)

  • 1 tbsp olive oil
  • 1/2 in cube grated fresh ginger
  • 1 clove garlic, chopped
  • 1 box tofu, cut into smaller cubes
  • 2 ears of corn, with the kernels cut off
  • 1 head of broccoli, with the florets chopped
  • 2 bunches of soba noodles (about 6-8 oz)– could sub in Italian noodles also
  • splash of sesame oil

Ingredients (Peanut Sauce)

  • 1/3 c creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • splash sriracha or hot sauce
  • juice of a lime
  • water to lighten

Method

  • Boil water. Add dash of salt and noodles, cooking until tender. Then drain and reserve with splash of sesame oil to keep strands separate.
  • In another pot, boil water and cook broccoli in a steam bin until florets are tender.
  • Heat the oil in a large fry pan. Once warm, add ginger and garlic. Cook until fragrant. Add the corn and cook until more tender.
  • In another fry pan, spray with Pam and add tofu cubes, cooking until brown and somewhat crispy on several sides.
  • To make the sauce, put all sauce ingredients (less water) in a glass measuring cup and nuke for 30 seconds. This should loosen up the peanut butter. Mix well with a fork so it gets smoother (put back to nuke some more if not yet there). If it’s still a bit thick, add a few splashes of water to thin up.
  • Now add the tofu and broccoli together with the fry pan with the ginger and corn. You’re done. We composed dinners of noodles on the bottom of the bowl, stir fry on top, with sauce poured over.