Every time we'd go out to eat as a family growing up, if my Dad liked something that he ordered, he'd confidently declare that he would attempt to remake it at home. And he usually always followed through on this promise, at least making one (or hundreds) of attempts to get it just right. I think that somewhere along the line I inherited this gene and whenever I got out to eat, now I'm the one announcing that I will remake my own version at home. Sometimes it's one component of a dish or the whole thing and I'll work to do my own rendition of it to weave into my cooking. Case in point, the real star of these green tea noodles is the peanut sugar dusted on top and it is inspired by the pork belly buns at Jo Jo Taipei in Allston. I've had numerous versions of pork buns at lots of places but none have come close to these - a soft steamed bun folded around a hunk of braised pork belly that melts in the most delicate and flavorful of ways. While those components are memorable on their own, it gets even better, thanks to the peanut sugar that laces the whole bun, providing a nutty, crunchiness that elevates this dish to new heights. I just had to make it. I had to have it.
Similar to the Pork Buns at Jo Jo Taipei, the peanut sugar stole the show, adding a crunch to a dish that otherwise wouldn't have any and, not to mention, it just looked pretty, especially once combined with black sesame seeds. And while it was great in this dish, having some extra on hand has taken my salads to new levels too and I'm already dreaming up where else I can find a nice home for this special, crunchy, green powder. Maybe on some crostini? Topping a soup? Or maybe even hidden inside a sandwich or gracing the top of some meat? Endless options.
Green Tea Soba Noodles with Peanut Sugar
Serves about 3-4, or two, if you're really hungry!
For the Peanut Sugar:
(Makes plenty for this dish, along with extras)
- 1 cup roasted, unsalted peanuts
- 1/2 cup cilantro leaves
- 2 TBS white sugar
- Salt to taste
Combine all ingredients into the food processor. Process until powdery. Set aside and store extras in an airtight container in the refrigerator. Will keep for about a week.
For the Noodles:
- 1 small package Green Tea Soba Noodles
- Assorted mushrooms, cleaned and sliced (I used an assortment of oyster, shiitake and portabello)
- Olive Oil for drizzling
- 1/2 cup frozen, shelled Edamame
- Soy Sauce, to taste
- About 1/2 tsp Sesame Oil
- 1/2 tsp grated, fresh ginger
- 1 grapefruit, segmented and diced, juice reserved
- Peanut Sugar, for dusting
- Black Sesame Seeds (optional)
Bring water to a boil in a medium-sized pot. Once water comes to a rolling boil, add noodles and cook according to package. While the noodles are cooking, heat just enough olive oil to lightly coat a large skillet. Add the mushrooms and cook until the mushrooms start to brown. Add the cooked noodles, soy sauce, ginger and sesame oil. Stirring to combine. Add the frozen edamame and heat for another minute or so, just until the edamame is cooked. Add the grapefruit juice and diced segments, adjust seasoning if necessary. Divide into bowls and dust with peanut sugar and black sesame seeds.
- Assorted mushrooms, cleaned and sliced (I used an assortment of oyster, shiitake and portabello)
- Olive Oil for drizzling
- 1/2 cup frozen, shelled Edamame
- Soy Sauce, to taste
- About 1/2 tsp Sesame Oil
- 1/2 tsp grated, fresh ginger
- 1 grapefruit, segmented and diced, juice reserved
- Peanut Sugar, for dusting
- Black Sesame Seeds (optional)
Bring water to a boil in a medium-sized pot. Once water comes to a rolling boil, add noodles and cook according to package. While the noodles are cooking, heat just enough olive oil to lightly coat a large skillet. Add the mushrooms and cook until the mushrooms start to brown. Add the cooked noodles, soy sauce, ginger and sesame oil. Stirring to combine. Add the frozen edamame and heat for another minute or so, just until the edamame is cooked. Add the grapefruit juice and diced segments, adjust seasoning if necessary. Divide into bowls and dust with peanut sugar and black sesame seeds.
5 comments:
This dish looks simply fantastic!
This looks and sounds so amazing - and very inventive! YUM.
Peanut sugar? Sign me up! This looks absolutely wonderful.
Wow. What a fun and unusual dish to re-create! I have been tasting a lot of green tea flavored dishes recently and have been disappointed. So glad your dish turned out great!
Yum!! Way to go SBK!! You created a masterpiece!!
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