because I’m in Italy
because yesterday night I had an amazing sea salt bass baked in salt crust
because it’s 5 am and I’m already awake …(hello jet lag!)
and because in a few hours I will be laying on the beach of Salento sipping iced coffee and getting tan
I’m going to share this Asian Peanut Noodle recipe that I made when I was still in Shanghai…I realize Asian and peanuts have nothing to do with Italy but I am random this way…bear with me!
- 1 medium carrot, peeled and thinly sliced crosswise
- 1/2 medium English cucumber, thinly sliced crosswise
- 12 ounces dried soba noodles
- 1 teaspoons toasted sesame oil
For the sauce:
- 2 teaspoons toasted sesame oil
- 1/2 cup fresh cilantro, chopped
- 2/3 cup natural peanut butter
- 1/4 cup plus soy sauce
- 3 tablespoons packed, peeled, and finely chopped fresh ginger
- 2 tablespoons plus 2 teaspoons fish sauce
- 2 tablespoons plus 2 teaspoons freshly squeezed lime juice (from about 2 limes)
- 2 tablespoons plus 2 teaspoons granulated sugar
- 2 medium garlic cloves, peeled and smashed
Place 2 teaspoons of sesame oil, cilantro, soy sauce, ginger, fish sauce, lime juice, sugar and garlic in a blender
add the peanut butter
and blend until smooth, stopping as necessary to scrape down the sides with a rubber spatula (if the mixture is too thick, add hot tap water 1 teaspoon at a time until the desired consistency is reached)
Note: I like my sauce I bit crunchy so I don’t process it too smooth, but you can keep blend it until it gets to the consistence you like.
Bring a large pot of water to a boil over high heat. Add the carrots and cook until just crisp-tender, about 2 to 3 minutes. Using a slotted spoon, remove the carrots to a colander
Add the noodles to the pot of boiling water and cook according to the package directions. While the noodles are cooking, transfer the carrots to a small bowl and set aside. Place the colander in the sink. When the noodles are ready, drain them through the colander and rinse under cold water until cool. Drizzle with 1 teaspoon of the sesame oil, and toss to coat; set aside.
Slice up the cucumber
then transfer noodles, carrots and cucumber to a bowl. Add the sauce. Toss until well combined.
Serve at room temperature or cold.