simplistic, delicious pasta that is sure to hit at your next dinner party
built this very green bowl for a beautiful afternoon in the park with friends. soba noodle are tossed in a tahini-miso sauce, paired with alfalfa sprouts, watercress, avocado, fresh lemon juice. had a few leftover shrimp from dinner so i threw that in there too.
if you’re going to have a carb “cheat” day, then this is the recipe for you.
not only is the dish rich in flavor it is rich in history. just google beef stroganoff wikipedia and it’ll tell you how it got its name and how it began being served in the United States in the 1950s. my introduction to beef stroganoff was from my moms kitchen growing up. she’d occasionally make this on sunday’s and was an instant hit for me. she made her sauce using predominately tomato and creamed mushroom sauce. moms way was very tasty but very from-the-can. not blaming her, this was the 80s and 90s! now that i know a thing or two about cooking and try to cook with all fresh ingredients, i’ve slowly found my way to this lovely version of beef stroganoff.
i’m pad thai’red serving 2 ingredient / amount / preparation rice noodles / 2 bundles snap peas / 2 handfuls / trimmed ends carrot / 1 medium / shredded bell pepper (yellow or orange) / 1 / cut into strips peanuts / 1 handful / rough chopped into smaller pieces sesame seeds / 1/2 tsp cilantro (optional) / handful / rough chopped coconut oil or olive oil / 1 tbsp salt / to taste rice vinegar / 1 tbsp soy sauce / 1 tbsp lime / 2 / quartered peanut sauce: see recipe *do ahead: make peanut sauce in advance. its great to have some on hand, especially if you’re a sauce/condiments person. first base prepare the rice noodles following the instructions on the package. drain and set noodles aside until you’re ready to mix everything together. second base in wok, add chopped peanuts over medium-high heat. roast them until parts of them turn brown and fragrant. about 3 mins. remove from heat and put aside in a small bowl. in wok, heat oil …