A great recipe for the vegetarians and carnivores at your kitchen table!
When I made these soba noodles, I knew I couldn’t sell it to the Meat-eating Military Man by saying, “we’re eating buckwheat noodles tonight.” He would have lost interest at buckwheat. I don’t blame him. Had I not eaten these noodles in my parents’ house, I might be skeptical, too.
Instead, I said, “we’re eating Asian-style noodles.” I wasn’t lying, but I made sure to keep his interest. To further sell it, I added, “with peanut butter sauce!”
And at peanut butter, he was sold. I win!
The Meat-eating Military Man would have eaten this dish with tofu, but I knew he would appreciate having meat. So I added chicken to his carnivorous portion. This recipe is one that is easy to serve vegetarian- or carnivore-friendly because you add the vegetarian or carnivorous option at the last step. The base for both–soba noodles, scallions, snow peas, peanuts and peanut dressing–are the same.
Here’s how simple it is to cook the tofu and chicken without complicating the process:
Two skillets with meat and tofu is what our stovetop generally looks like–it really doesn’t add extra time.
I gathered inspiration from Heidi Swanson’s 101 cookbooks and from Claire Robinson of Food Network’s Five Ingredient Fix. The recipe below shows what I did to make this. The recipe may make a large amount (serves 6-8), but because it tastes good chilled, it’s the perfect dish to keep for leftovers. Lunch is ready to go without any extra effort!
Click the “Continue Reading” link to get the recipe and enjoy the carnivorous or vegetarian version. The Meat-eating Military Man certainly enjoyed his bowl.
P.S. – Take a close look at these funny chopsticks. (Hint: sumo wrestlers). Our friends got these for us when they were in Japan.