Pasta is one of the most versatile dish to make. You can play and play with it and possibilities are endless. I am not against wheat completely, I use wheat pastas, or breads once in awhile, but I always like to explore other pasta with different ingredients.
Wandering through the store I ran across the Soba Noodles made from buckwheat and believe it or not, besides the fact of being organic buckwheat pasta, I decided to buy them just because I liked the way the noodles were wrapped in a paper seal inside. I knew I will not cook them with the seal on, but it looks really good on the tabletop and as well in the picture :-). Well, that’s me, I simply like things around me to look pretty.
So, here I am looking at this pretty pasta wrapped in a paper seal while ready to see how it cooks and I realized I was in a mood for something with ginger and sesame oil. I followed the pasta cooking instructions and it went really well, the only extra thing I did after I strained the pasta was to mix in a little bit of sesame oil so the pasta will not stick, also about 1” of crushed ginger and a pinch of coarse celtic salt. Yummy as is, still looking in my fridge and pantry I chose some veggies to go with the noodles and in the end it turned out to be a super delicious dish.
Pasta Cooking Directions
- 2 bunches of noodles for 2 people.
- In a big pot add water and follow the packet instructions to cook noodles.
- When done, strain the water and move the noodles to a bowl
- Add 1 Tbsp Sesame Oil
- 1 Tbsp Tamari
- 1” crushed ginger
- A pinch of coarse Celtic Salt
- Toss everything gently and set the bowl aside.
Now, as you can see, this is why I call them earth worms :-).
While the noodles were cooking I started to prep the veggies. For this recipe I used some chioggia and golden beets to enhance the sweetness of it in addition to the sweet rice wine.
- Chioggia Beets – 1 cup julienne.
- Yellow / Gold Beets – 1 up julienne.
- Carrots – 1 cup julienne.
- ½ large Red Bell Pepper – julienne.
- ½ large Yellow, or Purple Pepper – julienne.
- Shiitake Mushrooms – about 10 -12, you can keep them whole or cut them in half.
- Ginger – 2 inch crushed.
- Garlic – 1 clove.
- Tamari – 1/4 cup.
- Mirin, or any sweet cooking wine – ¼ cup.
- Rice vinegar – 2 Tbsp.
- Black Pepper – sprinkle by taste.
- Crushed Chili Pepper – sprinkle by taste.
- Allspice – ½ Tbsp crushed.
- Sesame Oil – 1/4 cup.
- Coarse Celtic Salt – sprinkle by taste – about 1 Tbsp.
- Lime – ½ fresh squeezed at the end.
- Fresh Basil, Parsley and Green Onions for garnish.
As I say in many of my recipes, to keep it healthy, I only add the oils at the end once the heat is off and veggies are not simmering anymore.
If you want you can play a little bit with the ingredients, add some broccoli to it, a bit of spinach, or maybe cabbage. I just love to play with my veggies as cooking is not an exact science.
- In a large open skillet add the Carrots, Beets, Ginger and Garlic and let them cook on high with ¼ cup water for about 3 – 5 minutes until you can gently poke the carrots and beets with a fork.
- Mix in the Bell Peppers, Shiitake Mushrooms and the rest of the seasonings except the last four ingredients – Sesame Oil, Celtic Salt, Lime and Basil.
- Cook everything open for another 3-5 minutes until the peppers are a bit soft and mushrooms are done.
- After it’s cooked, turn off the heat and set it aside for about 1 minute until it stops simmering, mix in ¼ cup Sesame Oil, sprinkle the Celtic Salt and add some freshly squeezed lime juice to it.
- Add the veggie mixture to the noodle bowl, toss everything gently and sprinkle the Basil, Parsley and Green Onion on top.
If ready to eat, you can just scoop some noodles to the plates, add the veggies, toss everything gently and sprinkle some basil, parsley leaves and green onion on top for garnish.
I hope you’ll enjoy the flavor of sesame oil and ginger all together along with the fresh basil. While making this dish I realized you simply can’t go wrong when you blend together all these ingredients.
Enjoy your delicious meal :-).