Tuesday, January 26, 2010

Rainbows and Peace Signs

It's Regents week, which means regular classes are cancelled, and no high school students are on the premises.  As teachers, our only job other than the odd proctoring assignment is to make ourselves scarce in our rooms.  There was a two hour stretch today where I did not speak. To anyone.  It was bliss. It was peace.  It was zen.  To honor the experience, I made my version of Nina Simonds' Rainbow Peanut Noodles from her excellent book, Asian Noodles, for dinner.

Here is the Chinese Peanut Dressing.  Doesn't it look serene? 

Here is the salad, made with soba noodles instead of the linguine Simonds suggests.  Did you know soba noodles are a whole grain?  They are made from buckwheat and are highly nutritious, full of fiber, protein, magnesium and many other nutrients.  And they don't have the taste and texture of cardboard!  They just taste sort of nutty.

Rainbow Peanut Noodles

1/2 lb. soba noodles, cooked until tender (four and a half minutes), rinsed in cold water and drained
1 large carrot, peeled and grated
1 persian cucumber, thinly sliced
1 small red pepper, julienned
1 handful of snowpeas, de-stringed and cut in thirds lengthwise
3 scallions, thinly sliced into rings

Chinese Peanut Dressing

1 1/4 inch thick slice of fresh ginger, peeled and cut in half
2 small cloves of garlic, peeled
1 tsp chile garlic paste
1/4 c. smooth peanut butter
handful of peanuts, if you happen to have them around
1/8 cup soy sauce
1 1/2 T sugar
1 1/2 T Chinese black vinegar or Worcestershire sauce
1 1/2 T toasted sesame oil

For Dressing:

Finely chop ginger and garlic in a food processor.  Add remaining ingredients and blend until smooth.  Add water to thin, if necessary.

For Salad:

Toss everything together with dressing.  Or make it pretty, like a rainbow, then toss it together with the dressing. 
Serves 3

1 comment:

  1. Well, I'll give it a try and let you know. Bring me some Soba noodles, please.