DD's PBSB (Peanut Butter Soba Bowl)

"**This recipe needs refinement. Have switched it to public so I can share the link with family members. Please do not review. ** Whole wheat soba noodles tossed with a spicy peanut sauce and fresh veggies. The dish is vegan but is neither Gluten Free, nor Low Cal. It's one in a line of dishes I've been working on which will travel well in Mason jars, (ie great for lunches) but also presents beautifully in a bowl."
 
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photo by Blue Plate Special photo by Blue Plate Special
photo by Blue Plate Special
Ready In:
4hrs 7mins
Ingredients:
17
Serves:
5
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ingredients

  • 1 tablespoon sesame seeds, soaked, drained, and roasted
  • 1 (12 ounce) bag soba noodles
  • 3 garlic cloves
  • 12 inch ginger
  • 12 cup smooth peanut butter
  • 3 tablespoons honey
  • 4 tablespoons tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons safflower oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chili oil
  • 1 teaspoon red pepper flakes
  • 12 cucumber, chopped
  • 2 carrots, grated
  • 1 red pepper, chopped into 1/2-inch dice
  • 1 red jalapeno chile, minced finely
  • 4 tablespoons cilantro, chopped
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directions

  • **Advance Prep***. (Optional Step).
  • Prep sesame seeds at least 4 hours in advance by soaking them in acidulated water (2 tsp lemon juice or vinegar). Rinse well, drain thoroughly, spread thinly on a cookie sheet, and roast for about 10-12 minutes being sure to shake things up once in awhile so they don't burn. Set aside. I like to make up a large batch and store them in mason jars, but if you do that it's crucial you allow them to fully dry out. This step may seem like a pain, but I prefer to take the extra time as sesame seeds are very high in phytic acid.
  • (http://www.westonaprice.org/food-features/living-with-phytic-acid).
  • ***Pasta***.
  • Step I: Put a large pot of water on the stove on high heat.
  • Step II: Peel and grate carrots (large grate). Chop cucumber and red peppers. Rinse cilantro well and set aside to dry- it chops much better dry than it does wet.
  • ~While the water is coming to a boil turn to Step I of the Sauce.
  • Step III: When the water comes to a full rolling boil set the timer to 7 minutes, turn the heat to medium-high, drop in 12 ounces (ie one bag) of soba noodles, and stir well using the pasta utensil. After three minutes, or when/if the water begins to boil over, add 1 cup cold water and stir again. Turn the heat down to medium. The noodles should be done after about 7 minutes.
  • Grab a cup and scoop out 1/2+ cup of pasta cooking water, then drain the noodles.
  • Rinse under cold water tossing them around a bit, then set them aside to drain. You want them to drain pretty well so they will soak up the sauce.
  • ~Turn to step II for sauce.
  • Step IV: After completing step II of sauce, drop in the soba noodles, add the remaining sauce (except the part you have in reserve), and toss well It's really important that each noodle gets coated and you may find it works best to get in their and work it through with your hands.
  • Step V: Reserving about 1/4 cup of the carrots for garnishing the top of the bowls, add remaining carrots, red pepper, 2 Tlb cilantro, 1 Tlb sesame seeds to the bowl and toss again. Continue to step VI if you'll be eating it pretty soon, or place in fridge if you're preparing it in advance. (Jar it up for travel) One for noodles and something else for the toppings.
  • Step VI: Separate the pasta into individual serving bowls and top with cucumber, red jalapeno, cilantro, the reserved carrots, sesame seeds, and green onion. Return to Step III of sauce.
  • ***Sauce***.
  • Step I: Peel and rough chop the ginger and garlic, drop in the blender and give it a quick spin. Add peanut butter, honey, and red pepper flakes-blend well.
  • While the blender is running and using the 4 ounce bar measure cup add tamari then rice vinegar, followed by safflower/sesame/chili oils. Blend well then set aside, but leave it in the blender because in a little bit we're going to add some cooking water to thin it out.
  • At this point we're waiting for the boil. If it's already there proceed to the next step- if it's not boiling yet just go chill for a bit- oh you could that cilantro. Yeah, chop the cilantro then go chill for a bit. Proceed when the water boils.
  • ~Turn to Step III of the Pasta section.
  • Step II: Add 1/4 cup cooking water and blend until a nice smooth consistency is achieved adding more water as necessary. Reserve 2 Tlb of sauce in the blender and then drop several Tlb in bottom of large metal bowl.
  • ~Turn to Pasta Step IV.
  • Step III: Now we want to take that remaining sauce and thin it out enough that it can be drizzled or squirted onto the top of the pasta. I didn't actually do that the first time I made it so I'll have to return here and write down directions, but I think it would really finish off the dish nicely. This step is mostly just for presentation and could easily be skipped.
  • ***Serving***.
  • Step I: Grab a bowl and set it on the scale to get a tare weight. This recipe makes 5 servings @ about 300 grams each. I find it's best to scoop the noodles either with tongs or your hands so that they can be kind of piled into the bowl and pulled up a bit. Think of it as Mt. Soba.
  • Step II: Sprinkle some carrots all around the base. Next add the cucumber, green onion, cilantro, spicy peppers and sesame seeds.
  • Step III: Drizzle or squirt (ideally) the PB sauce on top of pasta bowl. Maybe consider an alternating line of schiracha sauce if you like it spicy. Serve it up or cover and place in fridge.

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