It seems that once February hits, so do the release of wonderful cookbooks. Next to the long list of baby items to order, I have nearly as long of list of cookbooks I would love to cook my way through. So when America’s Test Kitchen reached out to me and offered to let me take a peak at an advanced copy of their new vegetarian cookbook, I jumped at the chance (I’m in love with ATK radio on NPR).
I think what I enjoy most about their new book is it’s more than just recipes. This cookbook includes a lot of tips extremely helpful to cooking vegetarian (like how to cook tofu well) which is really at the core of what I love about America’s Test Kitchen: cooking and learning. Plus, with so many recipes, there’s something for everyone.
I’m completely smitten with noodle bowls and so I thought I would share this beautiful recipe from the book. I took a couple small liberties (added sesame seeds and some greens) and used some wonderful purple radishes I picked up at the co-op. This is a one of my favorite types of lunch: one I can whip up quickly but feel satisfied until dinner!
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- 14 ounces dried soba noodles
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 1 teaspoon honey
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon wasabi paste
- 4 radishes, trimmed and shredded
- 2 scallions, sliced thin on bias
- 1 tablespoon sesame seeds
- 1/2 cup micro greens (see note)
- Bring 4 quarts of water to boil in a large pot and add noodles along with 1 tablespoon salt. Cook the noodles, stirring often, until tender. Drain the noodles, rinse with cold water, and rained again, leaving noodles slightly wet. Transfer to large bowl and toss with oil.
- Whisk the soys sauce, mirin, sugar, ginger, and wasabi together in a bowl, then pour over noodles, add radishes, scallions, and sesame seeds and toss until well combined. Sprinkle with micro greens before serving.
- Noodles can be refrigerated up to one day and refreshed with warm water and oil as needed.
I didn’t have nori on hand, but the original recipe calls for sprinkling the bowl with nori instead of the sprouts.
Recipe is from American’s Test Kitchen’s new cookbook, The Complete Vegetarian Cookbook (in stores now) with a few small changes on my end.