Lately, I've been digging somen noodles (and also one pot meals). Somen noodles are thin and light and, best of all, cook in 2 minutes! The other night I wanted to make a vegetable noodle dish and began throwing things together for a stir fry dish. After I got to the point of no return (I cooked a huge pot of noodles), I realized we were out of sesame oil. Darn, there goes the asian marinade I was planning. Then I got the idea to make a peanut sauce, saved! Oh darn, we are out of peanut butter too? And also chili paste? What have I done!
I scratched my noodle and then just used what had on hand: lime juice, tamari soy sauce, almond oil and a little freshly grated ginger. Voila! Dinner was saved and it wasn't too bad after all. Actually, it was better and much healthier than what I was originally planning to make! YESSSSS!!! This dish is not saucy and wet, it's more dry and noodley. Also, since we're using no oil, the noodles stick together a little bit, but luckily not too much because somen noodles are awesome like that. Just deal with it and think of your heart and waistline...or maybe that bikini bod you're been meaning to get since New Years?
Light Lo Mein Noodles with Soy Steamed Vegetables (Serves 4)
Ingredients for Soy Steamed Veggies:
-Three carrots, cut into half moons
-1 small head broccoli, chopped
-2 lb crimini or white mushrooms, sliced
-1/2 cup water plus 2 tbsp soy sauce
-1 small bunch of green onion, thinly sliced for garnish
-1/2 cup roasted UNsalted peanuts, chopped for garnish
Ingredients for Noodles & Sauce:
-1 lb somen noodles, cooked and drained
-1 tbsp almond oil
-3 tbsp tamari soy sauce
-Juice of 1/2 a lime
-1/4 inch piece of fresh ginger, zested in zester or finely minced
Directions:
- In a large pot, placed sliced carrots, water and soy sauce on medium-high heat. Put lid on and let steam for ~5 minute while you prepare the other veggies.
- Chop broccoli floret and stem and place in pot with carrots, put lid back on.
- Wash and slice the mushrooms. Remove the lid from the pot and add the mushrooms and another few dashes of soy sauce and leave the lid off. The mushrooms with release water as well so it's good if the water has mostly evaporated by the time the mushrooms are put it.
- Allow to cook for another 5 minutes, stirring occasionaly.
- When veggies are tender to your liking, remove from pan and set aside. Fill pot with water and bring back to a boil.
- When water is boiling, put in somen noodles and cook for 2-3 minutes until tender.
- Add the almond oil, tamari, lime and ginger into a bowl and whisk with fork.
- Drain noodles and toss them with the marinade in the pot.
- To assemble bowls, put noodles on bottom, top with veggies and then garnish with onion and peanut!
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