Tuesday, June 5, 2012
I am down in the dumps but noodles make me happy
I been feeling down in the dumps. I don't know why. It could be that the weather in New England sucks. It could be that it has been a weird few weeks. It could be that I am a whiner. Yeah, that is it. So, I am not sharing this with you because I really feel that close to you (I have no idea who "you" is or who I am writing to since I think even my mother stopped reading this blog). I am writing to explain why this blog post isn't all that inspired. I don't know why I have to explain to you either since I don't know who "you" are.
I made this Soba Noodle dish. Buckwheat Noodles with Green Beans & Toasted Sesame-Lime Vinaigrette. It was right up my alley. I got it on Pinterest from Farm + House + Table
It really is easy and calls for adding a protein which I didn't do since I was using it on the side to go along with salmon.
Wild Sockeye Salmon is one of the things that I miss in CA. Along with oysters from Hog Island, Crab (not the stupid little blue kind) I want Dungeness crab. Damnit. Oranges and Lemons and limes that don't cost as much as meat. When the dog bites...when the bee stings....when I'm feeling sad. Shut up, I don't know why I wrote that.
However, I paid the price and got a taste of home. I don't wanna hear local schmocal. I am homesick.
I miss my little guy. Luckily we Skype almost every night and he brightens up my whole day. Grammy will be there soon P-man.
Buckwheat Noodles with Green Beans & Toasted Sesame-Lime Vinaigrette
1 package buckwheat soba noodles, cooked to al dente, drained and rinsed
1/2 pound green beans, trimmed, cut into 1″ lengths and blanched
1 cucumber, peeled, seeded and cut into 1/2″ pieces
1 c. cherry tomatopes, cut in half
1-2 spring onions, cut into paper thin slices
1 c. cooked chicken or tofu, cut into 1/2″ pieces small handful cilantro leaves
1/3 c. roasted peanuts, coarsely chopped
1/3 c. freshly squeezed lime juice
3 Tbs. fish sauce
2 Tbs. “rooster” chile sauce or siracha (to taste)
1 Tbs. sugar
2 Tbs. tamari sauce
3 Tbs. toasted sesame oil
Make dressing. Place lime juice, fish sauce, chile sauce, sugar and tamari in a small bowl. Whisk in sesame oil until well blended.
Place all salad ingredients together in a large bowl, reserving a small amount of peanuts and cilantro for garnish. Add dressing, toss well, garnish and serve.