On Wednesday I made another NY Times recipe for health, using buckwheat soba noodles. Apparently buckwheat is not only not wheat (and gluten-free), but is a complete protein. The sauce is made from peanut butter, soy sauce, sesame oil, vinegar, chile oil, and cayenne. Instead of the cayenne, I used some of the Cambodian chile that Lisa and Chris gave us--WOW is that hot! I used more snow peas than called for, and served it on mixed salad greens. It was very good, although next time I think I'll add some fish sauce, to deepen it a little.Friday, May 8, 2009
Stir-Fried Snow Peas with Soba
On Wednesday I made another NY Times recipe for health, using buckwheat soba noodles. Apparently buckwheat is not only not wheat (and gluten-free), but is a complete protein. The sauce is made from peanut butter, soy sauce, sesame oil, vinegar, chile oil, and cayenne. Instead of the cayenne, I used some of the Cambodian chile that Lisa and Chris gave us--WOW is that hot! I used more snow peas than called for, and served it on mixed salad greens. It was very good, although next time I think I'll add some fish sauce, to deepen it a little.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment