SESAME-LIME SOBA NOODLES

I’ve always noticed the textures of foods. When I was a kid, I’d even written off certain foods due to their texture. But thankfully I’ve matured since, and I love the texture of chewy noodles. I appreciate that the sauce in this recipe conceals the slight grittiness of the buckwheat in the soba noodles. Also, I love the cilantro in this recipe — it makes it so bright and fresh, so please don’t omit it. The bold flavors of this dish makes it a real crowd-pleaser, and it’s suitable for all ages!

Serves 6–8

• 1 9½-oz (270-g) pkg soba noodles or pasta of your choice, cooked according to package directions
• 6-7 scallion stalks, chopped
• 2 Tbsp toasted sesame seeds
• ½ jalapeño or chili pepper, thinly sliced (optional)
• roasted and salted peanuts,
• chopped
• 1 Tbsp cilantro leaves (optional but recommended)

SAUCE

• 3 cloves garlic, minced
• 1 Tbsp canola oil
• 1½ Tbsp brown sugar
• ¼ cup soy sauce
• ½–1 Tbsp sriracha
• juice of 1 lime
• zest of 1 lime

1. To make the sauce: In a medium pot, sauté garlic in oil until just golden, being careful not to burn. Add brown sugar, soy sauce, sriracha, lime juice, and lime zest. Allow to simmer until thickened, about 3-5 minutes.
2. Add soba noodles, scallions, sesame seeds, and jalapeño or chili pepper and mix. Just before serving, add peanuts and cilantro.

 (Originally featured in FamilyTable, Issue 644)