Peanutty Soba Noodles

The news on the food front, as pertains to animal and fish proteins, have been grim over the past year. Anchovy and sardine populations have collapsed, avian flu is decimating poultry flocks in 12 states, and the supply of beef is expected to decline by another billion pounds this year. Add that to the droughts in Cali and most of the western states and you get a sense that the price of eating animals is about to get really high. Or rather, the true price of eating meat is about to become in-your-face obvious.

As a carnivore, I weep. But as a human I understand that something has to change. And life is too short to eat nasty tofu. It is time to rethink our diets. So, as I explore a more vegetal world in my culinary adventures, I hope I can find something to eat. Suggestions are greatly appreciated.

This is a nice recipe. I've made it in both production and personal sizes and it is fairly simple both ways.

Bring 6 quarts of salted water to a boil over medium high heat.
Add 1 pound of soba noodles and 2 cups of chopped kale. Return to the boil and cook for 2 minutes. Strain and shock in a cold water bath. Drain, drizzle with sesame oil, sprinkle with kosher salt, toss well and set aside.

For the sauce, combine in a sauce pan:
1/2 cup hot water
1/4 cup tamari or soy sauce
1/4 cup lime juice
1/4 cup rice vinegar (not seasoned)
1/2 cup honey (or maple syrup for vegans)
1 cup creamy peanut butter
1/2 cup roasted peanuts

Warm over medium heat until all the ingredients pull together. Set aside

For the topping combine:
1/2 cup chopped, fire roasted and peeled red bell pepper (if you use canned nobody will know if you rinse them before using)
1/2 cup chopped scallions, green and white parts
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
1/4 cup each white and black sesame seeds (if you only have one color, don't sweat it)
1/2 cup roasted peanuts
1 Tablespoon sesame oil
1 Tablespoon kosher salt

You can make the sauce a day ahead, but you may have to warm and thin it before using.

Toss the noodles and kale with the peanut sauce. Top with the veggie/peanut mixture. garnish with lime wedges and serve. This dish can also be served hot. Simply prepare the sauce first, leave it in the warm pan. Give the veg/peanut mix a very quick saute to bring it up to temp. Boil the noodles, drain and then toss everything together. It is very good both ways.