Sunday, November 29, 2009

Soba Noodles and Squash

Soba noodles are great. Compared to normal pasta, they cook faster, have more taste, and cost about the same. You should be alert when you cook them. They're done more quickly than you'd think, and they're nicest when they're still chewy. This recipe takes 30 or 40 minutes, but it's incredibly simple. It serves 3 or 4 people.

  • 1/2 pound soba noodles
  • 1 large or 2 small delicata squash, chopped into 1-inch pieces and seeds removed (don't peel it, though)
  • 5 large collard leaves, chopped
  • 3 chilies of a level of spiciness that you like, finely minced
  • 1 clove garlic, crushed
  • 3 tbs. soy sauce
  • 2 tbs. mirin
  • 1/2 tsp. sesame oil
  • juice of 1/2 lemon
  • 1 tsp. rice vinegar
  • 2 tbs. peanut oil
  • 1 tbs. grated ginger
  • pepper

Put a pot of salted water on. While it comes to a boil, mix together in a large bowl all the ingredients but the noodles, squash, and collards. When the water boils, cook the soba noodles till they're done, about four or five minutes. Drain them and put them in the bowl, and stir them up.

Meanwhile, start steaming the squash. About 10 minutes later, start steaming the collards as well. When they're both tender, add them to the bowl. Mix and adjust the seasoning.

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