Recipe of the Month
This month's recipe shows us that violinist Robyn Bollinger's talents extend beyond the stage!
Robyn’s Peanut Noodles
These measurements are estimates - I don't often measure (unless I'm baking), so this winds up a little different every time. It might need more rice vinegar/soy sauce depending on your preference, but I figured this was a good amount to start. Sometimes I add a clove of minced garlic too. You can throw in any other vegetables you want - red peppers, mushrooms, snow peas, etc. Could also do red onion instead of scallions. So many options!
This makes enough for 6-8 people, or many meals over a week.
Peanut Noodles
2 - 8oz. packages soba noodles
1 - 16oz. jar natural peanut butter
1/2 c rice vinegar
1/4 c soy sauce
1 Tbsp sesame oil
1 Tbsp honey
1-2 Tbsp minced ginger (fresh or jarred)
2 Tbsp sesame seeds (optional)
1 tsp red pepper flakes (optional)
2 scallions, chopped
1 bunch cilantro, chopped (I use the stems too - they have just as much flavor as the leaves!)
1 quart cherry tomatoes, halved
1 - 16oz. bag carrots - either shredded or baby carrots large dice
Noodles: Bring water to boil. Cook noodles according to package instructions. Drain noodles, reserving 1/2 c noodle water.
Sauce: In a large bowl, combine peanut butter, rice vinegar, soy sauce, sesame oil, honey, ginger, sesame seeds, and pepper flakes (if using). Mix well. Taste and adjust flavor according to preference. To achieve the right consistency, add reserved noodle water and/or more rice vinegar and soy sauce a little at a time. Sauce should be smooth and moderately thick, like thick hot fudge. Once the right consistency has been achieved, add in chopped scallions and mix.
Combine warm noodles with sauce. Let cool somewhat. Add in cilantro, tomatoes, and carrots. Mix well and enjoy chilled or at room temperature.
