Today’s lunch is pretty much last night’s dinner redux: soba noodles with fried tofu, hard boiled eggs and kale topped with peanut sauce. I omitted the egg and added edamame for lunch just so the noodles would be a little different. There were four left over dumplings (Trader Joe’s Thai Vegetable Gyoza), so into the lunch boxes they went. I thought green grapes were in keeping with this lunch’s green theme: total plant powered goodness. Mmm, I’m getting hungry just looking at this yumminess.
* Cooking Tip: Peanut Sauce. Peanut sauce is so easy to make. The main players are:
- peanut butter (or sunflower seed butter if allergies are an issue) [3 tbsp.]
- soy sauce [3 tbsp.]
- rice wine vinegar [1 tbsp.]
- sesame oil [1 tbsp.]
- honey [1 tbsp.]
- grated ginger [1 tbsp.]
- warm water [3–4 tbsp.]
- something to spice it up: red pepper flakes, Sriracha, cayenne, etc.
Every peanut sauce recipe seems to have slightly different ingredient proportions, which leads me to believe that exact proportions are unimportant. Amounts in brackets are what I used for this recipe. I like to use equal parts peanut butter and soy sauce, which is pretty tangy and not overly peanutty. The water is added just for consistency. I have a great trick for grating ginger that I learned years ago from Rachel Ray (yes, of the YUM-O 30 minute meals): freeze ginger, unpeeled and grate it while frozen. Freezing the ginger breaks down the fibers, so it grates easily with none of the stringiness you get when grating it fresh. You also don’t end up with the inevitable chunk of moldy ginger lost at the bottom of the crisper. If you use a fine grater/zester, just leave the skin on; you won’t even taste it. Pre-kids, I loaded up on red pepper flakes for a pretty spicy peanut sauce. Now, I make a mild sauce and we add Sriracha (the Rooster) at the table.