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Thursday, June 30, 2011

Sesame noodles / lemony courgette and chickpeas

I remembered about the Brookline farmers' market as I was riding home today.  I was just in time to catch the last few things on the last stall as it was packing up.  And they were exciting things - a bunch of chard (mostly white but some ruby), a handful of garlic flower buds (scapes? they were labelled as), and a hard-sold light-green squash which is apparently super sweet and was only 50c.  $2.50 for the lot - not bad I think.

Anyway, I'll get onto those over the weekend...


For today...

Sesame noodles


60g sesame seeds
2 bundles (200g) soba noodles
3-4 spring onions, thinly sliced
5 tsp soy sauce
2 tsp rice vinegar
2 tsp honey
2 tsp sesame oil

Toast the sesame seeds in a dry frying pan.  Put the noodles in a pan of boiling, slightly salted water and cook til done (~5-6 min).  Put the noodles under cold water til cold.  Prep the spring onions.  Mix the remaining ingredients in serving bowl. Add the noodles and spring onions and toss.  Add sesame seeds and toss some more.  Chill for an hour before serving, ideally.


Lemony courgette and chickpeas

~250g courgette (1 large, in this case)
zest of half a lemon and juice of ~1 whole lemon
8 basil leaves
3-4 tbsp olive oil
salt
good handful of chickpeas (~100g when cooked)

Zest the lemon into a bowl and squeeze in the juice.  Finely shred the basil and add to the lemon.  Add the olive oil and mix with a fork.  Add the chickpeas and some salt to taste and mix up.  Cut the courgette into thin ribbons lengthwise using a peeler.  Heat a little olive oil in a frying pan and fry the ribbons til golden brown and floppy, putting into the bowl with the other ingredients as they are ready.  Toss all together when done, and serve with/on toasted bread if you have some.


I also made the classic silken tofu salad.  Good times.

The lemony courgette was really nice and summery.  Was quite oily, which was not really necessary - could get the olive oil flavour better with less - might try grilling or baking the courgette slices in future to avoid the frying in future, since frying is a pain and adds oil.  Could also cut down the oil overall.

The sesame noodles I made once, years ago, made a mental note that they were good and then never bought any soba noodles.  We got some the other day on our mission to the Chinese supermarket in Quincy so it seemed like time to trot it out again.  I can confirm that it is good, and super simple too.
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