I seem to be on a soba noodle kick lately and why not? Buckwheat soba noodles have good protein, are low on the glycemic index and rich in magnesium and maganese. I also am on a quest to find my favorite sesame / nut butter noodle. These Sesame Noodles from "The Eat Clean Diet Recharged!" by Tosca Reno are served hot and use almond butter, although the author also suggests trying them with any natural nut butter.
Tosca Reno says, "Any recipe with nut sauce tastes decadent to me. Substituting peanut butter for almond gives this easy-to-prepare classic Asian noodle dish a rich nutty twist. Try it with cashew butter for even more variety, and pair it with leftover veggies and chicken or shrimp to round out the meal."
"The Eat Clean Diet Recharged" by Tosca Reno
(Makes 2 Cups / 4 Servings)
2 Tbsp / 30 ml tahini
2 Tbsp / 30 ml almond butter (or other natural nut butter of choice)
2 Tbsp / 30 ml brown rice vinegar
1 Tbsp / 15 ml agave nectar
2 Tbsp / 30 ml low-sodium tamari
1 tsp / 5 ml roasted sesame seed oil
1 (8 oz) package soba noodles cooked according to package instructions
2 Tbsp / 30 ml sesame seeds, toasted (black or white or combination of both)
sea salt to taste
In a medium saucepan combine tahini, almond butter, brown rice vinegar, agave nectar, tamari and sesame seed oil. Whisk mixture over gentle heat until well combined and a smooth sauce results.
Add cooked soba noodles to sauce and toss to coat. Sprinkle noodles with toasted sesame seeds and season with sea salt. Serve hot.
Nutritional Value Per Serving (1/2 cup): Calories: 194, Calories from Fat: 102, Protein: 7g, Carbs: 17g, Total Fat: 0g, Sat. Fat: 1.5g, Trans Fat: 0g, Fiber: 2g, Sodium: 480mg, Cholesterol: Omg, Sugar: 0g
Notes/Results: Good. I still think Nigella's simpler. lighter Soba Noodles with Sesame Seeds are my favorite lately, but these are tasty and I appreciate the fact they are lower in sodium and sugar than many similar recipes. After tasting them, I added a bit of crushed red pepper flakes and liked them even more with the little kick. I would make them again, maybe trying cashew butter for a change.