Our local newspaper featured a recipe for an Asian Noodle Bowl. We had soba noodles on hand and used them in a modified version of the recipe. I did not have the vegetables listed in the recipe and used one sliced carrot, one sliced red pepper, three or four sliced mushrooms, a couple of handfuls of spinach and green soybeans (edamame). I stir fried the vegetables in a wok rather than adding them to the boiling water with the noodles. I used whole almonds instead of sliced almonds. Finally, I used 1/4 cup of peanut butter, skipped the brown sugar and used the red hot sauce in the fridge rather than the chili-garlic sauce. The cilantro, avocado and mango was used as a garnish as a "fusion" touch. The recipe is easily modified and the finished product was delicious.
50 ml (1/4 cup) sliced almonds
340 g (3/4 lb) whole-wheat spaghetti
½ head broccoli, tops cut into florets, stems peeled and sliced thinly
500 ml (2 cups) snow peas, trimmed
1 red bell pepper, cut into 2.5-cm (1-inch) pieces
125 ml (1/2 cup) unsalted almond butter
50 ml (1/4 cup) reduced-sodium soy sauce
45 ml (3 tbsp) fresh lime juice
30 ml (2 tbsp) brown sugar
15 ml (1 tbsp) chili-garlic sauce
1 scallion, green part only (about 45 ml/3 tbsp)
1. Bring a large pot of water to a boil. Meanwhile, in a dry skillet over medium heat, toast almonds, stirring frequently, until golden, about 3 minutes.
2. Cook pasta according to package directions. Three minutes before pasta is ready, add broccoli to pasta pot. One minute before it is ready, add snow peas and red pepper to the pot.
3. While pasta is cooking, make sauce. In a large bowl, place almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and 45 ml (3 tbsp) of the pasta water and whisk until smooth.
4. Drain noodles and vegetables, return them to pasta pot, add sauce and toss to coat. Serve garnished with toasted almonds and scallion greens.
Makes 6 servings.
Nutritional information per 375-ml (1 ½-cup) serving: 410 calories, 16 g fat, 1.5 g saturated fat, 15 g protein, 60 g carbohydrates, 17 g fibre, 85 mg cholesterol, 460 mg sodium.
Source: California Almonds
Our local newspaper featured a recipe for an Asian Noodle Bowl. We had soba noodles on hand and used them in a modified version of the recipe. I did not have the vegetables listed in the recipe and used one sliced carrot, one sliced red pepper, three or four sliced mushrooms, a couple of handfuls of spinach and green soybeans (edamame). I stir fried the vegetables in a wok rather than adding them to the boiling water with the noodles. I used whole almonds instead of sliced almonds. Finally, I used 1/4 cup of peanut butter, skipped the brown sugar and used the red hot sauce in the fridge rather than the chili-garlic sauce. The cilantro, avocado and mango was used as a garnish as a "fusion" touch. The recipe is easily modified and the finished product was delicious.
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