Since we wanted to experiment more with soba noodles (and maybe follow some directions this time) I decided to try the Almond Soba Noodles from 101 Cookbooks. We had broccoli from our CSA and used that in place of the pea shoots. Rather than bother with a separate pan (cooking tofu is enough of a struggle) I just tossed the tiny florets in with the soba noodles in the last minute of cooking - they came out perfect. My rule for cooking vegetables is this: if you think they're going to be underdone, they are probably ready. Only a taste will tell, but better a crunchy veg than a mushy one. Broccoli undergoes an extreme personality change when overcooked, at which point we no longer get along.
The dressing for this recipe uses almond butter and Thai red curry paste. I thought it was very good, but Ken wants to try it with peanut butter instead. I think it just needs more of the curry paste. I thought the basil was crucial - it complements the flavor of Thai red curry paste perfectly.
Since this was such a quick and easy meal (delicious too) I'm sure I will be making it again - the openness to variation makes it very inviting to me as well.
No comments:
Post a Comment