If you have not been to 101 Cookbooks, you must go. Now! Heidi, the author of this blog as well as the cookbook Super Natural Cooking, offers some seriously good eats.
The recipe I have most enjoyed since she shared it last spring is Walnut Miso Noodles. It is something to be eaten in spring, when asparagus, green onions, and chard have struggled through the remaining winter soil and are their freshest and sweetest.
It is earthy, colorful, quick to make, and delicious. Heidi uses whole wheat soba; I’ve found that 100% buckwheat soba noodles (available from Eden brand, and twice the price of regular soba, unfortunately) work really well for a gluten-free version of the recipe.
I love garlic and fresh green onions. The problem – it makes for a very pungent dish. My recommendation is to just keep some Altoids (which are GF) on hand, particularly if serving to guests. Or, reduce the amount of garlic and onions you use. But, of course, that’s no fun.
If you mix the noodles and dressing, leftovers will refrigerate well overnight and taste good cold or at room temperature. 100% buckwheat soba noodles break down pretty quickly after that and become quite mushy. So, if you don’t plan to eat everything within a day, I’d recommend serving and storing noodles, veg, and dressing separately. The cooked noodles should last a little longer this way.
Walnut Miso Noodles Recipe – gluten free version
Makes 4 servings
- 1 8-oz package 100% buckwheat soba noodles
- 1 bunch of asparagus, chopped
- stems from 1 bunch of rainbow or red Swiss chard, chopped
- 3 to 4 green onions, sliced
- ¼ cup toasted walnuts
Dressing
- 1/2 cup walnuts, toasted
- 1/4 cup extra virgin olive oil
- 1-2 cloves garlic, peeled
- 2 tablespoons gluten-free miso paste
- 2 tablespoons rice wine vinegar
- 1 teaspoon agave nectar
- 2 big pinches salt (or to taste)
- 1/4 cup warm water
Instructions
Toast ¾ cup walnuts (I usually forget to do this; the recipe is fine with raw walnuts)
Place all dressing ingredients in blender, making sure to reserve ¼ cup of walnuts for topping. Liquefy and set aside.
Boil soba noodles, stirring occasionally to make sure they do not stick together.
While noodles are cooking, chop asparagus, chard stems, and green onions and sauté lightly.
Rinse soba noodles in warm water. Drain. Pour as much dressing as desired over noodles and mix.
Serve with vegetables and remaining nuts on top (or mix it all together before serving if you prefer – it just doesn’t look as nice).
About Stormy Sweitzer - Maoomba-in-chief