This is one of those easy “omg I need noodles NOW” kind of meals. I know I’ve done this before. We really only eat pasta if I’ve either planned an elaborate pasta dish that is OUT OF THIS WORLD, or not planned anything at all. If I’ve not planned anything at all, I usually pick some veggies, a sauce/theme, and type of veggie. Then we’re off!
These noodles satisfy my embarrassing addiction to Panda Express Chow Mein. I love that stuff. I know it’s probably terrible for me, and in no way is it authentic, but MAN is it yummy! Every time we’re in an airport I beg for Panda Express (despite the fact that I may have just eaten, or that is 7 in the morning), because otherwise I never get it! So good, and so bad. I can’t stop.
In these photos, I actually used a Chinese egg noodle instead of a real Soba (buckwheat) noodle, but either way is delicious. In fact, I bet this sauce would be good on rice noodles too! Whatever noodle you choose, I won’t knock it. It’ll be delicious. Add some veggies (any veggies!), and you’re golden. This is an improv meal! Just make the sauce (and DON’T YOU DARE SKIP THE TOASTED SESAME OIL), and put it on whatever you want. Maybe not on cookies. That could/would be gross.
With our oven being out of commission, I’ve had more time to focus on trying new savory dishes, like this one! And frying… ha! I am also spending more time pouting and drooling over cakes and cookies in my cookbooks. Am I a five-year-old? Maybe. Don’t judge. I love baking, ok?
- 4-6 large scallions, finely chopped (totaling 3/4 cup)
- 2″ chunk of ginger, minced
- 2 garlic cloves, minced
- 1/4 cup + 3 Tbsp toasted sesame oil
- 1 large pinch crushed red pepper flakes
- 1 Tbsp chili oil
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp honey
- 1 tsp pepper
- salt to taste
- 12 oz soba noodles
- 1 bell pepper, thinly sliced
- 2 carrots, shaved into ribbons
- 1 cup basil leaves
- Combine the first 10 ingredients in a small bowl, and let sit while you prepare the rest of the dish.
- Bring a pot of water to a boil and cook the noodles as directed. Rinse with cold water when done, and toss with 1 Tbsp of sesame oil. Set aside.
- In a skillet over medium heat, cook the bell pepper in 2 Tbsp of sesame oil until cooked through.
- Toss the pasta with the cooked pepper, carrot shavings, basil, and prepared sauce. Serve cold.