RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY!
This recipe was inspired by a collection of leftover vegetables and a post on naturallyella.com. The only cooking required is the noodles…how’s that for easy?
END OF SUMMER NOODLE BOWL
- 4 oz soba noodles
- 4 oz yellow squash noodles (“zoodles”)
- 1 cup shredded carrot
- 1 cup cooked corn
- 2 to 3 scallions, chopped
- 2 cups cherry tomatoes, halved
- 2 tbsp tahini
- 2 tbsp tamari sauce
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp minced fresh ginger
- Dash red pepper flakes
- ¼ cup water (reserved from cooking the noodles)
- Sesame seeds for garnish
- Place the zoodles in a colander in the sink.
- Bring a pot of water to a boil, add salt, and cook the soba noodles according to the package directions. When done, pour the noodles over the squash in the colander, reserving about a quarter cup of the cooking water.
- In a small bowl, combine the sauce ingredients, adding more water as needed to thin it out, if necessary.
- Place the drained noodles and the zoodles in a serving bowl and toss with the dressing; add salt and pepper to taste.
- Stir in the carrot, corn, tomatoes, and scallions.
- Toss again to coat the vegetables; serve at room temperature, garnished with sesame seeds.