There are three flavors I’m currently obsessed with: cilantro, fresh ginger, and meyer lemons. I didn’t grow up eating cilantro; it was introduced to me in college, by a tall redheaded boy making me a burrito. Since then, it’s been my favorite herb. During the financially lean years of graduate school, I’d treat myself to bottles of cilantro-infused olive oil, which I used—plain—as a dip for sourdough bread. Fresh ginger has also been a longtime favorite, and lately I just haven’t been able to get enough of it. I’ve been increasing the amount of ginger I include in my daily green juice and adding finely grated ginger to sparkling water. This simple drink got even better when, last week, I found meyer lemons on the shelf at the co-op. I loooooooooove these fancy lemons—they’re sweeter than their unadorned counterparts, with a just a hint of tangerine. Normally, I’d say they’re best enjoyed simply, but as I was making my lunch today, I couldn’t resist commandeering one for cooking.
I brought all three of these light flavors together in a sauce for udon noodles, served with baby bok choy and tofu squares. For depth, I added peanut butter, which imparted a nutty flavor and a smooth creamy texture for the slippy buckwheat noodles.
To make the Sauce blend the following:
1/4 cup peanut butter (preferably unsalted)
1 cup chopped cilantro
1/8 cup rice vinegar
1/8 cup soy sauce (or Bragg’s Aminos)
Juice of 1/2 meyer lemon
1 inch slice of ginger, grated
(depending on thickness of peanut butter, you may find it necessary to add a bit of water or reduce other liquids)
Serve over cooked udon noodles (hot or cold), crispy tofu squares, and baby bok choy.