A couple weeks ago, I made M a “meat and potatoes” dinner. The chicken was stuffed with chives and cream cheese and the red potatoes were wonderfully roasted with a myriad of herbs. I thought he would be excited because I rarely (in fact, this may have been the first) make him a so-called “meat and potatoes” meal.
Turns out, I forgot one key thing: he’s not a meat and potatoes kind of guy (potatoes are, in fact, one of the foods he doesn’t really like). He’d happily eat (my favorite) one-dish meals with the occasional burger thrown in every now and again. So, I’ve been working up an arsenal of quick, one-bowl dinners that we both can enjoy (like my favorite peanut noodle bowl).
Every time I see a recipe with zucchini noodles, my only thought is that I’m not doing that enough (because really, it’s pretty amazing). I purchased a julienne peeler for Sur La Table a couple months back and as of recent been going crazy noodling vegetables (noodling is probably not a verb in the sense of making noodles, but hey, I like it). This dish is a great lunch or light dinner that comes together in roughly 20 minutes. While I used zucchini noodles and pepper; snow peas, broccoli, spinach, and/or carrots would make a great addition.
- 4 ounces soba noodles
- 1 tablespoon olive oil
- 2-3 cloves garlic, grated
- 1 tablespoon grated ginger
- ¼ cup soy sauce
- 2 tablespoons water
- 1 tablespoon honey or can sugar
- ½ small red onion, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small zucchini, julienned into noodles, roughly 2 cups worth
- 2-3 tablespoons toasted sesame seeds
- Bring a pot of water to a boil. Add soba noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water, set aside.
- In a large skillet, heat olive oil over medium-low heat. Add grated garlic and ginger, cooking for 1 minute. Pour in soy sauce, water, and honey. Bring to a boil, reduce to a simmer, and cook for 2 minutes.
- Toss in the thinly sliced red onion and pepper, cooking until tender, another 3-4 minutes. Next, add zucchini noodles, stirring to coat the noodles. Cook for 1-2 minutes (I like my zucchini noodles to still have a slight crunch). Taste and add more soy sauce or honey if desired.
- Toss with soba noodles and serve with a sprinkle of toasted sesame seeds. While you can serve this dish warm, I find I like it cold (and usually the next day!)