Tuesday, August 12, 2014

Kitchen sink soba noodles

The July issue of Food & Wine magazine had a recipe for Kitchen-Sink Soba Noodles, noting that the recipe would work well with whatever vegetables you have in your refrigerator. I used carrots, Napa cabbage, onion, and some leftover pickled kohlrabi cut into strips.
I think it'd also work well with broccoli, chard, kale, scallions, peppers, mushrooms....
The cold leftovers worked well for lunch the next day as well.

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