Monday dinner: Soba noodles with sweet ginger scallion sauce

Food bigotry cuts both ways. Much like I don’t think others should peddle their culinary madness, I’m reticent to share my dalliances into other ethnic cuisines. But, as with most bigots, hypocrisy often times supersedes one’s core beliefs. During the winter months, I’ll stir-fry chicken and some vegetables and toss it with udon. We’re soup people, so it’s also not unheard of for me to over-broth dinner and turn it into something slurpable. Udon is made from rice wheat, while soba is made from buckwheat. I don’t know the difference between the two, so I’ll let the geniuses at The Kitchn explain.

The original recipe at Simply Reem called for a couple of more distinct flavors, namely chili oil. I substituted traditional chili oil for a chipotle-infused olive oil from F. Oliver’s in Canandaigua (a Christmas present from the boss). In search of protein, I added about 3/4 of a pound of sliced sirloin that I marinated in shiro miso and soy sauce, and stir fried.

Soba noodles with sweet ginger scallion sauce
Modified from Simply Reem 

  • 8-9 oz. dry soba noodles
  • 2 tbsp sesame seeds, lightly toasted
  • 1 1/2 cup scallions, chopped fine
  • 2 tbsp. ginger, minced
  • 1/4 cup cilantro, chopped
  • 2 tbsp. sesame oil
  • 2 tsp. chili oil
  • 1 tbsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. honey
  • Coarse salt
  • Fresh ground black pepper

Mix all the scallions, ginger, cilantro, sesame oil, chili oil, soy sauce, rice wine vinegar and honey in a bowl. Set it aside for 10 -15 minutes to let the flavor meld.

Boil the soba noodles per the package’s instructions and drain. Toss the noodles with the sauce and sesame seeds. Serve hot.

Optional: Mix 2-3 tbsp. soy sauce with 1 tbsp. shiro miso. Pour over 3/4 lb. sliced sirloin steak and toss. Set aside for 15-30 minutes. Stir fry over high heat until beef is cooked through.

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