I picked this recipe from the Perfect Pantry mainly because of the sauce, which somehow manages to successfully combine soy sauce, hoisin, Sriracha, lime juice, and agave nectar. (I only stash the last one in my pantry for cocktails.) But the resulting sauce manages to make everything it touches taste better.
So take the vegetables listed here as merely a guide. I can imagine bok choy working really well. I also added some tofu to bulk out the recipe and make it less of an appetizer and more of a main dish.
Everything works really well, but I'm still getting used to soba noodles. They make sense in theory, and I love everything they are paired with, but I'm always a little confused by the noodle's temperature. Almost every recipe I find has them at room temperature, or even cooler than that. For someone who eats Italian pasta warm at least once a week, I find the cold noodles a different sensation, if one I'm happy to try and figure out.
About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.
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