The inevitable happened last weekend, and I didn’t make it to the farmers’ market on Saturday. Jesse and I had made a rare venture out of the neighborhood and we were having such a nice time I couldn’t be bothered to rush back just for a few pieces of chicken. Besides, I can make do for a week, right? And there’s lots of nice takeout around, right?
So, three meals in and no-meat-in-the-house week is going OK. Though clearly it could use a better name. Monday was chickpea curry, which I’ll post about if I ever get the recipe sorted out, and Tuesday was Jesse’s favorite, Thai curry soup.
Last night, however, was far and away the winner: cold sesame noodles. I love this dish, and since I avoid chinese restaurants in London and can’t make a good peanut sauce, it’s been a long time since I had it. But I saw a recipe on Smitten Kitchen last week and thought I’d give it a go. It was perfect. I was so excited! And I’m thrilled I get to have the leftovers for lunch today!
To make the sauce, puree:
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1-2 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
Heat – I added a few good squeezes of sriracha, but add however much or little chili sauce you like
I tossed this with 250 grams of soba noodles, cooked and rinsed, and a chopped red pepper and half a cucumber. It was really, realy tasty.
Full recipe on Smitten Kitchen.