I’m absolutely thrilled to say that today’s post is brought to you in collaboration with the wonderful Danielle from Vocabulettering! Danielle is a great friend of mine and a talented handletterer; we put our heads together and decided to bring our loves of good food and gorgeous lettering together for today’s post. You can see more of Danielle’s work here on her Vocabulettering Instagram feed and here on her Tumblr feed. She’s a talented lady so get following!
If you don’t know what Sriracha is, I suggest you Google it right now.
Back already? Sounds delicious, right? Well, it’s even better than it sounds.
Created by a Vietnamese immigrant in Los Angeles, Sriracha was David Tran’s attempt to make a sauce that was true to the flavours of his native country, and the company is one that’s fascinating; they’ve never spend a dollar on advertising, but have become one of the most popular hot sauces in the US and further afield; you can now buy Sriracha at Tesco and many other chain supermarkets here in the UK. And I suggest you do.
Its mild chilli heat and combination of Vietnamese ingredients compliments almost any meal – and when paired with peanut butter, as in this recipe, it makes a gorgeously thick and creamy sauce for the soft and pliant soba noodles.
This meal is one that can be ready from scratch in 20 minutes. A fantastic weeknight dinner and one that, despite tasting like comfort food, is actually packed full of goodness. You might say it’s a perfect dish, but that’s not for me to say…
4 tablespoons peanut butter (preferably the 100% peanut kind)
1 clove garlic, crushed
1/2 inch piece ginger, grated
1 teaspoon sesame oil
The juice of 1 lime
2 teaspoons Sriracha
3 tablespoons water
Rest of dish:
2 servings of soba noodles
1 tablespoon sesame oil
1 leek, sliced
1 carrot, in ribbons
1 large handful red kale, shredded
1 large handful pak choi or spinach, roughly chopped
a splash of soy sauce (make sure it’s gluten-free if you are too)
Bring a pan of water to the boil and add in the soba noodles
Reduce to a simmer and cook for 3-4 minutes until the noodles are cooked; be sure not to overcook them. Remove from heat and drain; run cold water through them if they begin to clump up
Either stir or blend together the peanut butter, garlic, ginger, sesame 1 teaspoon of sesame oil, lime juice, Sriracha and water and set aside
In a wok, heat the 1 tablespoon sesame oil
Add in the leek and carrot and stir fry for 2 minutes
Add in the kale (and pak choi if using) and soy sauce and stir fry for 2 minutes
Add in the noodles (and spinach if using) and stir well to combine. Cook for 2 more minutes
Remove from the heat and stir the sauce through the contents of the wok
Serve, squeeze a little more Sriracha on top and enjoy!