You Don’t Die Square

Yesterday I finished reading Frank Bruni’s Born Round. If you have read the book then you will understand the first thing on my mind this morning as I got out of bed was sesame noodles. The irony is I had purchased the book in the Portland Airport with a bowl of noodles from a newsstand. The noodles, looked like a less offensive choice for airplane dining, filling, not so unhealthy (carrots and broccoli and not swimming in sauce) and most important for a 5 hour flight, not stinky so to not offend my fellow passengers or get stuck with onion. Jim did not get so lucky with his chipotle chicken wrap. I was very pleased with my choice, Frank is quite right, they were comforting.

Sesame Noodles - Serves 4 - Adapted from Tyler Florence

6 ounces soba noodles

2 Tablespoons sesame oil

2 tablespoons peanut oil

3 garlic cloves minced

1” piece of ginger peeled and minced

1/3 cup green onions, green part only sliced

2 teaspoons red chili paste (I use the rooster)

1/2 cup chunky peanut butter

2 tablespoons brown sugar

3 tablespoons rice vinegar

1/4 cup low sodium soy sauce

juice of a lime

hot water

4 asparagus stalks, chopped in to small rounds and blanched

1 carrot, chopped and blanched

2 mushrooms, chopped

1/3 cup chopped cilantro

2-3 tablespoons toasted peanuts

Bring water a boil and cook the noodles for 3 minutes, remove from heat and rinse under cold water. Place the noodles on a towel to drain, toss with sesame oil and place aside. Heat peanut oil in a pan on medium heat, add in ginger, garlic, onions and chili paste and saute for about a minute or two. Reduce the heat to low and add in peanut butter, sugar, vinegar, lime juice and soy sauce stirring until the sauce becomes creamy and incorporated, keep the hot water on hand and add in to thin the sauce, Tyler recommends 6 tablespoons, I use closer to 4, the consistency is up to you. Add the noodles to the sauce and toss to coat, add in veggies and 3/4 of cilantro and mix again. Garnish with peanuts and remaining cilantro.