Soba noodles make this dish naturally gluten free- the lean, yet tasty pork meatballs keep it low in fat, and the peanut sauce? Well, that’s just delicious
2teaspoonsfinely chopped fresh mintor if you must use dried, ½ to 1 teaspoon should do it
2teaspoonsfinely minced fresh ginger
1teaspoonfinely minced garlic
1teaspoonminced jalapeno
Zest of 1 lime
¼cuppankoor as needed
1large egg beaten WITH 2 tablespoons low-sodium soy sauce
For the Peanut Sauce
Note: if you like more saucesimply double the recipe
1tablespoonsmooth peanut butterat room temperature
2teaspoonslow-sodium soy sauce
1teaspoonsesame seed oil
For the Noodles
8ouncessoba noodles
2teaspoonsvegetable oilI like grapeseed oil
1teaspoonsesame oil
1cupjulienned red pepper
1cupjulienned snow peas
1cupjulienne carrots
Salt and pepperto taste
Finely sliced green onion topsfor garnish
Toasted sesame seedsfor garnish
Instructions
Heat oven to 450°F.
Combine the meatball ingredients in a large bowl. Gently mix well. Check for flavors and adjust as needed with salt and pepper. (To test, make a small meatball, place it in the microwave for about 30 seconds, or until cooked; when done taste. The meatball should also “hold together” when cooked, if not, add a bit more panko.) Form into 20 meatballs and place on a foil lined cooking sheet that has been sprayed with cooking spray. Cook in the hot oven for about 15 minutes, shaking the pan once or twice until cooked through.
While the meatballs bake, Prep and cut your vegetables. A Julienne means finely sliced, usually laterally. Bring a large pot of water to a boil.
In a large bowl mix the peanut butter, soy sauce, and sesame seed oil together with a wire whisk. Set aside.
In a saute pan, heat the vegetable and sesame seed oil; when hot add the vegetables and saute for 5 minutes or until crisp-tender.
Add the soba to the boiling water and cook according to package directions, usually about 3 minutes, stirring occasionally (you might find they foam up more than your traditional pasta, so keep an eye on it and stir when the pot looks to overflow). Drain, reserving ½ cup of the cooking liquid.
Add the soba to the peanut/soy sauce in the bowl; add the vegetables and toss to mix, adding some of the cooking liquid if it seems to dry. Divide the noodles and vegetables into 4 warmed shallow bowls; top with the meatballs and garnish with chopped onion and sesame seeds. Serve immediately.