I never appreciated Asian food until I moved to Europe. I also never appreciated the Sun shining all year round, and that for 22 years I’d evaded the “winter blues” – a term I thought was exaggerated lol!
Being in the Northern hemisphere has made me realise how much I need warm weather and food bursting with flavour and spice.
As Autumn descends on us and the skies turn a permanent shade of grey, the Asian in me is coming alive. You will find me using generous sprinkles of chilli and squirts of sriracha sauce on EVERYTHING!
Here’s a recipe I came across on Cookie and Kate. It has everything I love – sugar snap peas, soba noodles and sriracha. I adapted it to include soy beans, red pepper and extra sriracha. The sriracha I bought has a decent oomph to it, if yours could do with some then add some extra chilli flakes.
- A pack of soba noodles
- Pack of frozen soya beans (you can sub edamame here)
- Pack of frozen sugar snap peas
- 8 medium/small carrots, grated
- 3 Large or 5 small red peppers, diced
- 1 cup chopped fresh coriander (I couldn’t find fresh, so left them out)
- 1/2 cup sesame seeds
- 1 cup reduced-sodium tamari or soy sauce
- juice of 2 small limes
- 2 Tbsp toasted sesame oil
- 2 Tbsp maple syrup (or any other sweetener)
- 3 teaspoons freshly grated ginger
- 1 Tbsp sriracha (plus chilli flakes if desired)
- To make the sauce: whisk together the ingredients in a small bowl. Set aside.
- Bring 2 pots of water to boil. In one cook the soba noodles according to the instructions. Drain and rinse in cold water.
- In the other pot, cook the soy beans (according to package instructions).Towards the end of the stated cooking time, add the sugar snap peas. Once the peas are warmed through, drain.
- Toast the sesame seeds in a pan until brown. Be sure to stir them around frequently so they don’t burn.
- Add the noodles, veggies, beans and peas in a large serving bowl and combine.
- Add the prepared sauce and toss again.
- Top with the toasted sesame seeds and coriander.