Peanut butter sauce is so versatile. Have it spicy the Asian way. Soba noodles can be eaten cold in salads. But on a cold day like this, I wanted something warm and comforting.
The whole recipe started with my head in the fridge to look for veggies that needed some purpose or a trip to the organic waste bin. But these trips are a lot rarer, since I have my new fridge. The veggie shelve life improved a lot. About 10 to 14 days longer then before. Flat leaf parsley in a bag with a bit of moist kitchen paper is in there even longer, but still in great shape.
I found the bottom part of my red cabbage, an already peeled chunk of sweet potato, some parsley and one spring onion. Enough to satisfy my craving for some veggies. I had a little bit of smoked pork belly from an other dish in a tupperware container. That was the little bit of protein. Some buckwheat soba noodles from the Japan store.
To bring it all together I made a sauce with peanut butter and a couple of other ingredients. It is a 30 minute meal. Start with the veggies and toss them all together in a wok in a little rapeseed oil. They will need up to 10 min. Stir a couple of times. Now in with the pork. Cook the soba noodles for 4 to 5 min, drain and wash under cold water to get rid of the starch.
Make the sauce in a blender and add it to the veggies. Pour in some water to prevent the sauce from burning. Toss in the soba noodles and stir and finish with parsley and more Gochugaru pepper flakes on top.
Ingredients for 2:
150 g Soba noodles,
60 g red cabbage, 150 g sweet potato, 3 tbsp parsley, 1 spring onion, 2 tbsp rapeseed oil
50 g smoked pork belly
Sauce:
2 tbsp peanut butter, 2 tbsp soy sauce, 2 tbsp water, 1 tsp honey, 1/2 lime juiced, 1 tsp dark sesame oil
2 tsp Gochugaru hot pepper flakes, 3 tbsp unsalted roasted peanuts.
60 ml water
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