Yesterday was all about improvising because I started Sunday stumped on what to cook.
If you know me, you think of me as a hyper organized planner.
At the farmers market in the morning, it was obvious that the corn and tomatoes were dwindling.
My only choice was to change my routine and stop focusing on shiny red and yellow things.
I went green instead, but not lettuce—that doesn’t exactly count.
When I got home, I decided to make a simple stir-fry noodle salad that could be served at room temperature or cold.
The most important thing to make sure of whenever you make a stir-fry is to have all your ingredients chopped and ready to go.
Stir-fries cook so quickly that you have to have everything one deck by the stovetop.
First I cooked the soba noodles and rinsed them in cold water.
Then I whisked together the dressing, mixture of vegetable oil, sesame oil, soy sauce, rice wine vinegar, salt and pepper and tossed it with the noodles.
When my skillet was hot, I stir-fried the aromatics: scallions, garlic, ginger and hot peppers.
I sautéed the sugar snap peas and green beans long enough for them to be cooked, but to still stay crisp.
With the noodles in a big bowl, I folded in the vegetables.
For even more flavor, I stirred in cilantro and sesame seeds.
Shredded red cabbage added crunch to the sesame soba noodles along with sliced green scallions.
Even though this recipe serves 4, it’s the kind of meal that I will make and not share. That doesn’t mean I eat the entire skillet in one sitting.
Since you can serve these sesame soba noodles cold, they are great leftovers that come in handy when you need to pack a weekday lunch and you have to get out the door in a rush.
Sesame Soba Noodles
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: Serves 4 1x
4 ounces, soba noodles
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 scallions, thinly sliced, white and green parts separated
2 garlic cloves minced
1 tablespoon minced fresh ginger
1 red finger pepper, thinly sliced
6 ounces sugar snap peas, trimmed
6 ounces green beans, trimmed and cut into 1-inch pieces
3/4 cup shredded red cabbage
1 handful cilantro, roughly chopped
1 tablespoon black sesame seeds
Cook the soba noodles following package instructions. Rinse with cold water, strain and transfer to a large bowl.
In a small bowl, whisk together 1 tablespoon vegetable oil, sesame oil, soy sauce, rice wine vinegar, salt and pepper. Toss with the noodles.
Heat the remaining canola oil in a large skillet over high heat. Sauté the white scallions, garlic, ginger and peppers until fragrant, about 30 seconds. Add the sugar snap peas and green beans and sauté until bright green and cooked through but still crisp, about 5 minutes.
Stir the vegetables into the noodles followed by the cabbage, cilantro, green scallions and sesame seeds. Serve cold or at room temerpature.