Thursday, September 27, 2012

0 Recipe #325: Cold Sesame Noodles

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Looking for a filling yet nutritious meal? Well, this dish is your ticket. It's got quality protein and carbs, along with some healthy fats, not to mention it's satisfying to both the taste buds and stomach. :) And surprise, surprise, this recipe will be featured in our upcoming book, 7 Weeks to 10 Pounds of Muscle. :) This is the final recipe for the book, so after this, I'll be putting together recipes for Paleo Fitness. So, you'll be seeing some of those recipes here in the near future. :)

At present, things are a little bit hectic in terms of my schedule and overall busy-ness level in general, so that's all the recipe exposition I've got time for right now. Lol. I promise to reemerge and post more after meeting multiple upcoming book deadlines and, oh yeah, also simultaneously trying to get other business projects done and run a household. If it's not completely essential, in terms of work projects and household-related maintenance activities, then it's going to be put aside for now. Socializing? What's that. Lol. Even Erik doesn't see much of me lately. :) Been hibernating in the den for several hours on end over the past two weeks (it's basically turned into my command and control center!) -- furiously typing away, making phone calls, coding, doing website maintenance/set-up, and other business-related activities, etc., etc. Yes, I know. It's totally insane and I'm just trying to keep my head above water right now. Too much to do and not enough hours in a day to do it all, even with all of the delegating I've been doing lately. Anyhow, let's get down to brass tacks, because there's no time to waste and I've got to get back to manuscript-writing very shortly. So, without further ado, here's the recipe.


Cold Sesame Noodles

Main Course Ingredients:
4 oz. soba (buckwheat) noodles (2 servings)
6-8 c. water (for boiling noodles)
2 Tbsp. scallions
½ c. carrots, julienned
½ c. seedless cucumber, julienned (about ½ large cucumber)
2 Tbsp. fresh cilantro, densely packed and roughly chopped

Peanut Sauce Ingredients:
1/2 c. creamy style peanut butter
1/2 Tbsp. garlic (about 4 medium garlic gloves), peeled and minced
1/2 Tbsp. ginger (about 1” piece), peeled (using the side of a spoon) and minced
1/2 tsp. salt, or to taste
1/16 tsp. crushed red chili pepper flakes
1 Tbsp. fresh cilantro, densely packed and finely minced
½ Tbsp. freshly squeezed lime juice
1 Tbsp. soy sauce
2 Tbsp. honey (strict vegans can substitute blackstrap molasses)
1 Tbsp. sesame seed oil
1/4 c. lite, unsweetened coconut milk (from a can)
2 Tbsp. water (or more, if necessary)
1/2 Tbsp. sesame seeds

Directions: In a medium-sized stock pot, boil soba noodles (on high) for 4 minutes until al dente. Pour noodles into colander over sink, rinse with cold water, and drain. Pour into a large bowl and set aside. Wash out pot. Put all peanut sauce ingredients into a food processor and pulse until smooth. (This step can be done in advance to reduce meal-time prep time.) Cook for 3-4 minutes on medium-low heat in the same pot you used for the noodles, or until raw garlic smell disappears, stirring continually. (Add more water as necessary to prevent burning the bottom of the sauce and achieve desired consistency.) Gently fold in sesame seeds and then pour sauce into bowl with noodles. Add carrots, cucumbers, scallions, and cilantro, and toss until all noodles have been evenly coated with sauce.

Yield: 2 servings.

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