Cold Peanut Sesame Noodles
Have you ever bought something on impulse at the supermarket that you had no idea what you were going to make with once you got home? I felt that way about the King Soba Black Rice Noodles I bought recently. They were so striking that I had to have them, but when I got home I just stared at them wondering what dish they would go well with.
After spending a few weeks in the cabinet, I finally decided to use them for an Andrew Zimmern recipe for Cold Peanut Sesame Noodles I saw in Food & Wine, which called for Chinese egg noodles, but I figured what the hell I'll just use these crazy black noodles I have. Plus, it had the double win of being a vegetarian meal, which was perfect for Meatless Monday. My only change to the recipe was adding some fried tofu to make it more of a substantial meal.
Boiling the noodles was pretty cool because the water turned a purple-black. After that the recipe was pretty much a cinch. Except for that crazy Ma La Oil. I didn't know what to do with the leftover oil, since you use such a tiny amount for this recipe, so I left it in the fridge for a few days and then eventually tossed it. I'd probably cut the oil recipe to half, as akward as it may be considering the recipe calls for a cinnamon stick.
Oh, so those black rice noodles? As cool and forboding as they looked, they actually just tasted like normal rice noodles. No biggie.
Would I used them again? Yeah, probably. If only for the cool factor and nothing else. The Cold Peanut Sesame Noodle recipe itself was good, but cries out for more of a wheat based noodle to temper the peanut butter flavor. It wasn't bad, but it wasn't something that I could see myself craving in the future. Maybe that's more due to the caloric content of peanut butter than anything else. Two tablespoons in and you'll be doing lunges in the kitchen with a spoon of PB in your mouth.
Then again, who cares? Peanut butter is the bomb.
Want to try your hand at making this yourself? Head over to Food & Wine for the recipe.