It's time to clean out the pantry and make a list of ingredients that are languishing so that I can use them up. I found some soba noodles I didn't know I had and remembered Noodles with Mushrooms and Lemon Dressing from Simply Recipes. I made it with spaghetti once before and it was really tasty. I love the way Jaden wrote it up, with lots of possible variations. This time I wanted to round it out with some extra vegetables, so I added roasted cauliflower. Then, I replaced the toasted sesame oil with tahini, since it goes so well with cauliflower. Finally, since I wanted some cumin in the dressing, I used Mexican-style chili powder.
Soba noodles with ginger, cauliflower and tahini? Y'all, I think I just created Japanese-Lebanese fusion cuisine!
This goes out to Presto Pasta Nights, hosted this week by Siri of Siri's Corner.
Soba Noodles with Roasted Cauliflower and Mushrooms
6 cups cauliflower florets (1 small head)
8 ounces cremini mushrooms, quartered
olive oil to coat vegetables
1 teaspoon Mexican-style chili powder
scant 1/4 teaspoon cayenne
grated zest of 1 lemon
juice of 1 lemon
a 1-inch piece of ginger, minced
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons tahini
2 tablespoon olive oil
1 tablespoon agave nectar
12 ounces soba noodles
2 green onions, sliced, green part only
1 tablespoon slivered basil
2 teaspoons sesame seeds (I used black ones)
Preheat oven to 400 F. Toss cauliflower florets with olive oil to coat. Roast in a single layer in oven for 15 minutes. Wash and quarter mushrooms, toss with oil, and add to cauliflower in the oven. Stir the vegetables, and roast together for an additional 15 minutes.
Whisk dressing ingredients together, chili powder through agave nectar.
Cook noodles according to package directions, drain and rinse.
Toss the noodles with the dressing and vegetables, and top with the sliced green onion, slivered basil and sesame seeds.
Serves 6.
Soba noodles with ginger, cauliflower and tahini? Y'all, I think I just created Japanese-Lebanese fusion cuisine!
This goes out to Presto Pasta Nights, hosted this week by Siri of Siri's Corner.
Soba Noodles with Roasted Cauliflower and Mushrooms
6 cups cauliflower florets (1 small head)
8 ounces cremini mushrooms, quartered
olive oil to coat vegetables
1 teaspoon Mexican-style chili powder
scant 1/4 teaspoon cayenne
grated zest of 1 lemon
juice of 1 lemon
a 1-inch piece of ginger, minced
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons tahini
2 tablespoon olive oil
1 tablespoon agave nectar
12 ounces soba noodles
2 green onions, sliced, green part only
1 tablespoon slivered basil
2 teaspoons sesame seeds (I used black ones)
Preheat oven to 400 F. Toss cauliflower florets with olive oil to coat. Roast in a single layer in oven for 15 minutes. Wash and quarter mushrooms, toss with oil, and add to cauliflower in the oven. Stir the vegetables, and roast together for an additional 15 minutes.
Whisk dressing ingredients together, chili powder through agave nectar.
Cook noodles according to package directions, drain and rinse.
Toss the noodles with the dressing and vegetables, and top with the sliced green onion, slivered basil and sesame seeds.
Serves 6.
This looks incredibly delicious!! I love soba noodles. I'm bookmarking this!
ReplyDeleteYum! That looks divine! I have to try this!!!
ReplyDeleteFusion dishes are always so much fun and this looks seriously tasty!
ReplyDeleteI made this tonight with a few mods. My cauliflower was quite small so I added some carrot. I also had toasted sesame oil and no tahini, so I swapped those. Curry powder since no mexican on hand. It is really good and I will be bookmarking this for the future. Thanks!
ReplyDelete