I’m sure I’ve mentioned this before, but I always have a hard time bringing myself to buy some prepared foods if I know I can make it at home less expensively. If it’s the end of the week and the cupboards are bare, I sometimes go to a local supermarket to pick up something for lunch. This isn’t your usual IGA, it’s a high-end supermarket with a wonderful deli that carries lots of specialty cheeses, meats, and salads. And high-end equals high prices.
In the deli case, you can find small containers of egg, ham, and turkey salads, some with prices that range more than $7 a pound. They also make other specialty noodle salads: Thai, sesame, and peanut, with equally high prices. You get the idea, ridiculously expensive, since you can make a batch of egg salad or peanut noodles for a crowd for half the cost of one lunch.
This is my version of peanut noodles, one that is relatively inexpensive and which doesn’t require refrigeration immediately if you take it to a picnic. (Please note, this should be refrigerated at some point!) I made it for a picnic dinner a few weeks ago, and the Eater of the House took one bite and declared it delicious. This can be served as a meatless entrée or side dish, or add some tofu or grilled chicken to it to bulk it up. I wanted more veggies than noodles, but feel free to add more (or less) of either or both if you like. Experiment with other vegetables, maybe the crunch of kohlrabi? Or substitute another bean for the edamame. If you are eating gluten-free, look for gluten-free soba noodles (they are out there) or substitute rice noodles.
Baby carrots are perfect for making match-stick pieces! You can get shelled edamame in the freezer section; just put in a bowl and defrost for a little while. They thaw fairly quickly.
8 oz. soba noodles, cooked and drained
1 TBS canola oil
1 c. shelled edamame
2 c. cucumber, peeled, halved, and seeded, sliced into half-moons
1 c. carrots, sliced into match sticks
1 red pepper, thinly sliced
Chopped scallions, a couple tablespoons
¼ c. peanut butter (preferably chunky)
2 TBS rice wine vinegar
2+ TBS hot water
1 tsp. sesame oil
1 tsp. soy sauce or tamari
Sriracha sauce, to taste (optional)
1. Cook the soba noodles according to the directions. Rinse, add to a large mixing bowl, and toss with the canola oil.
2. Add the edamame, cucumber, carrots, and red pepper and toss.
3. In a small bowl, add all the ingredients for the peanut sauce and whisk. You want this fairly thin, add more hot water until you get the consistency you like.
4. Add half of the sauce to the noodles and veggies. Toss together and top with the scallions.
MVK’s Endorsement of the Week: David Sedaris
One of my favorite writers is David Sedaris. While he normally doesn’t write about food and dining, he was recently interviewed on the NPR show, “The Splendid Table,” by host Lynne Rossetto Kasper. The interview was great fun and I appreciated the conversation about dining, family dinners, what his dinner table is like now, and his obsession with his Fitbit. You can read the transcript or listen to the interview by going here.