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Two weekends ago John and I went to the winter farmers’ market.  I stocked up on tiny carrots– yellow, orange, and crimson-tinged and so delicately flavored you can hardly imagine.  And radishes– Japanese daikon and watermelon, the latter of which were impossibly bright pink inside, the shade of pink that reminds you that there must be a kind God because how would mere, unassisted, blind evolution have come up with that kind of color?  And beets, four pounds of them, which turned out to be a mistake.  There aren’t many foods I dislike, but I think beets are one of them.

Anyway, in honor of these lovely vegetables I made some soba noodles and topped it with The Pioneer Woman’s sesame dressing (soy sauce, sugar, garlic, rice vinegar, sesame oil, plus extra virgin olive oil– though she uses canola). And then I threw in some barely-cooked-in-a-wok: carrots, radishes, and onions.  So completely delicious.  I served it warm, but the dressing would make a great cold noodle or simply vegetable salad.

Here is the basic idea: Whisk together 1/4 c. soy sauce, 2 T brown sugar (or no sugar if you prefer, but it really rounds out the flavors), 4 cloves minced garlic, 2 T rice vinegar, 3 T. pure, cold pressed sesame oil, 4 T. olive oil.  Add a dash of cayenne pepper or a little fresh or dried ginger.  Stir the vegetables in a wok for 3-4 minutes until warm, set them on the noodles, and pour over with the sauce.  And enjoy!

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