It would be too easy to just heat up the leftovers and plop on the couch and Go Potato. But those are good veggies, and I was craving something green that wasn't in a soup base. Due to yet another of my Amazon Marketplace order quantity mishaps, I have a few packages of soba noodles left in cupboard, down from a case of twelve. Hmmm.....Asian noodles with veggies....and....YES! Huge jars of kimchi!!!!!!
Other than the veg, the rest was pure pantry and non-perishable fridge: kimchi, sesame oil, sesame seeds, black bean garlic sauce, Tamari and rice wine vinegar.
A very fatigued Mangia to ya!
Soba Noodles with Kale, Kimchi and Kelery (tee hee)
6 oz. soba noodles, 100% buckwheat
1 tbsp. peanut oil
2 tsp. roasted sesame oil, plus one for soba noodles
3 cloves garlic, minced
4 stalks celery, cut on the bias into 1/2" slices
3 cups coarsely chopped kale
1/2 cup chopped kimchi
1 tbsp. black bean garlic sauce
2 tbsp. Tamari
1 tbsp. rice wine vinegar
1 Tbsp. toasted sesame seeds
Cook soba noodles according to package directions. Drain in
colander, then rinse noodles under cold running water. Drain well, toss with 1
tsp. sesame oil and set aside.
Heat wok or deep saute pan over high heat for a few minutes,
until almost smoking. Add the oils and wait a minute. Add celery to pot and
stir fry a couple of minutes. Add the kale and garlic, and continue to stir fry
for a couple of minutes more. You want to leave all veg a bit crunchy. Mix the
black bean sauce, Tamari and vinegar and add to pot with kimchi. Toss to
combine and heat. Add sesame seeds and combine. Remove from heat.
Toss veggie mixture with soba noodles and serve.
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