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lemon cilantro udon noodles

Posted Jun 02 2009 4:41pm



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.

Yields enough for two generous servings.  


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