A friend of mine told me this recipe and I was salivating immediately. And, as Leah pointed out, it only dirties one pan and one cuisinart!
- package of udon noodles
- asparagus, chopped up
- Cook your noodles, in the last 2 minutes of cooking add your asparagus.
- In a food processor, process a handful of peanuts and cilantro.
- Drain the noodles and asparagus and toss with the cilantro-peanut mix.
NASSY ADAPTATION: Since I have been all carbed out these days, I have modified this recipe. I omitted the asparagus and used shredded cabbage instead of udon. I put some oil in a HOT pan and threw in the cabbage, not to cook it ( I hate limp cabbage) but to heat it up and get a crisped burn scent to it. I tossed the cabbage with the cilantro-peanut mix. YUM, another perfect diet dish:)
Here is the original recipe (I don’t know where it’s from, besides my inbox):
Gingery Soba Noodles with Peanut/Cilantro Pesto and Asparagus
4 tablespoons unsalted peanuts
1 garlic clove, sliced
1 packed cup cilantro (note that the taste is in the stems, not the leaves)
1 teaspoon lemon juice
1/2 teaspoon salt
4-5 tablespoons olive oil
1 8 ounce package of soba noodles
1 bunch of asparagus spears
2 tablespoons peeled grated ginger
1 small bunch spring onions, thinly sliced
crushed peanuts for garnish
1) in food processor, pulse peanuts and garlic – add cilantro and lemon juice – salt, pulse and add olive oil to taste
2) boil soba noodles – during last few minutes, add asparagus – drain
3) toss noodles with cilantro pesto, ginger, spring onions and garnish with peanuts
i added the ginger to the food processor to not make more mess. i also put in a little less ginger b/c i think a little goes a long way and more garlic. it is really yummy and i think you could make it with any veggies in season. i am loving my cuisinart. we seriously had dinner on the table in less than 1/2 hour. i made this b/c i had so much cilantro left over from the taco recipe and it worked out well.