Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes 4 servings
1/2 cup Sesame Miso Dressing
1 1/4 teaspoons of hot pepper sesame oil
1 teaspoon Grade B maple syrup
1 teaspoon freshly squeezed lime juice
8 ounces 100 percent buckwheat soba noodles
1 cup peeled, seeded, and finely diced cucumber
1/4 cup peeled and finely diced carrot
1/4 cup finely diced red bell pepper
1 scallion, white and green parts, thinly sliced diagonally
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint
1 tablespoon black or white sesame seeds, toasted
Put the dressing, 1 teaspoon of the hot pepper sesame oil, and the maple syrup and lime juice in a small bowl and stir to combine.
Bring a large pot of water to a boil over high heat. Add the noodles and decrease the heat to medium. Cook, stirring gently on occasion, until just tender, about 5 minutes. Drain and rinse well under cold water to remove the starch. Immediately transfer to a large bowl, drizzle with the remaining 1/4 teaspoon of hot pepper sesame oil, and toss gently to coat. Add the cucumber, carrot, bell pepper, scallion, cilantro, and mint and toss gently to combine. Drizzle with the dressing mixture and toss gently until evenly coated. Sprinkle with the sesame seeds before serving.
Variations: For a complete meal, add shredded organic chicken, cubed tofu, or peeled and deveined shrimp. If you want to bump up the heat, add another teaspoonof hot pepper sesame oil.
Cook’s Note: Most packages of buckwheat soba call for 8 minutes of cooking, but if you do that, you’ll end with gummy, mushy noodles. Start testing after 4 minutes and have a colander ready to drain them a minute later, when the noodles are just tender.
Sesame Miso dressing
Makes 1/2 cup
2 tablespoons mellow (light) miso
1 tablespoon tahini
3 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon Grade B maple syrup
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons grated fresh ginger
Pinch of cayenne
In a small bowl, combine the miso and tahini and stir with a fork until smooth.Add the vinegar, tamari, maple syrup, lime juice, lemon juice, lemon zest, ginger, and cayenne and whisk until well combined.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)