Here is the second recipe created in the Cooking the Basics class this past Wednesday evening at Genesis Farm. What an amazing kitchen, inside an old farmhouse on 250 acres of fields and forest. The produce was fresh picked from the Genesis CSA garden and the evening was perfect for women cooking together in the kitchen. Kate McGuinness and Kelly Platek went with an Asian flair and used Spelt Soba noodles as the foundation of their creation. Soba noodles are a traditional Japanese style noodle made with buckwheat flour or a combination of buckwheat and wheat. These Eden brand noodles use spelt flour and they are light and delicate. These are my favorite noodle when preparing a pasta dish and I hope you will give them a try. This recipe can be served warm or cool as a summer salad and is a very quick, easy and tasty recipe.
K & K’s Soba Noodle Saute
Yields 6 servings
1 package Spelt Soba noodles
2 carrots, peeled and cut julienne / matchstick
8 Snow pea pods, cut in large pieces
1 inch fresh ginger, peeled and minced
1 large spring onion, sliced into thin half moon’s (about 1/2 cup)
4 Garlic Scapes, chopped or 2 cloves of garlic, minced
1-2 tbsp. Dulse flakes (sea vegetable)
3 tablespoons Toasted Sesame Oil
Tamari soy sauce
1. Cook Soba noodles according to directions. Cook carrots with noodles. When done remove from heat and set aside.
2. Heat oil in large skillet and saute ginger and onion. When almost tender, add garlic and dulse.
3. Add drained noodles and carrots to the onion mixture and add Tamari to taste.
4. Place in a wide shallow bowl and top with snow pea pods and toasted sesame seeds