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Year of the Noodle: Week 27

Last night I got pelted with hail.

I went out for a 15 mile bike ride last night, and near the tail end I got caught in one of our freak rainstorms.  This time, however, it came with ping pong ball size hail.  This does not feel good when you are riding 20mph down a bike trail, let me tell you.  I managed to find a place to hide and the hail passed, but I was still rain-drenched when I finally got home.  After a hot shower, I wanted a hot meal.  Unfortunately, I had already made this dish, which was chilling in the fridge.

The one time this summer I wanted something warm.  Sigh.  Whatever, food is food.

Despite being cold when I wanted hot, this was a pretty tasty post-ride meal.  I chose to cut the carrots into chunks instead of grate them, mostly because I really hate grating carrots.  And I like large chunks of veggies.  All the veggies go really well with the dressing of this salad – in fact I’d almost suggest using the dressing just for veggies.  The noodles are okay, but the crisp veggies really go best with the flavors of the dressing.  It could even be made into a dip if you left out the extra water to keep it thick.

However you make it, enjoy.  And avoid going biking in a hail storm.  I do not recommend it.

Soba Noodle Salad with Ginger Peanut Dressing

Ingredients
  • 6 oz. low-sodium soba noodles
  • 1/2 cup peanut butter
  • 1/4 cup brown rice vinegar
  • 1 Tbs. agave nectar or maple syrup
  • 1 Tbs. minced fresh ginger
  • 2 tsp. low-sodium soy sauce
  • 1 clove garlic, peeled
  • 1 Tbs. lime juice
  • 1 tsp. fresh lime zest
  • 1/2 cup chopped cilantro, divided
  • 1 cucumber, peeled, seeded, and sliced (11/2 cups)
  • 1 small red bell pepper, sliced (1 cup)
  • 1 large carrot, grated (1/2 cup)
  • 2 Tbs. chopped peanuts, optional
Directions
  1. 1. Cook noodles in boiling salted water according to package directions. Drain, and rinse under cold running water.
  2. 2. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/4 cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 Tbs. warm water to thin, if necessary.
  3. 3. Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.

Source: Vegetarian Times

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