We recently visited our friends in the Methow Valley, and as always, had a wonderful time cooking dinner together. I don’t always love cooking with other folks in the kitchen, mainly because I am secretly bossy and impatient. Shhh. But somehow when Brooke and I cook together its improvisational and fun and always turns out delicious.
This time Brooke had all the ingredients for pot stickers and soba noodle salad. When we ran out of pot sticker wrappers, we just formed that tasty filling into patties and fried them up naked. It was a lot quicker and makes this dish do-able even on a weeknight when you’re alone in the kitchen. Do feel free to improvise with the veggies to make this seasonal. I made it recently with roasted asparagus and leeks (yum!). Also, do expect your toddler to ask you to deconstruct the “sausage” by removing anything green, yellow, red or non-meat related.
Naked Pot Sticker Noodles – makes 4-6 servings
3 bundles soba noodles (270 grams)
Kosher or sea salt
1/4 Cup minced shallot
2 TB minced ginger
1 Handful cilantro (1/4 C. chopped) plus more to garnish
1 Pound ground pork
1 Teaspoon soy sauce
1 TB brown sugar
Peanut oil (for frying)
4 TB honey
3 TB Lime juice
2 Tsp sriracha (or other asian hot sauce)
2 Tsp soy sauce
2 TB fish sauce
2 Tsp sesame oil
1 large cucumber – sliced or cut into matchsticks
1 large carrot – grated
2 Cups salad greens (spinach, arugula, lettuce, cabbage, etc.)
Bring a large pot of water to a boil, add a tablespoon of salt and cook the soba noodles according to pkg directions. Drain, rinse with cool water and set aside. Meanwhile, in a medium mixing bowl, combine the shallot, ginger, cilantro, ground pork, 3/4 tsp salt, 1 tsp soy sauce, brown sugar and egg. Mix with your hands just until all ingredients are well distributed. Shape the meat into small patties about 2 inches across and 1/2 inch thick or so. Heat a large frying pan over medium high heat, add a thin layer of peanut oil. Cook the patties in batches, about 2 minutes on each side, and set on a paper towel lined plate as they are done.
Mix the honey, lime, sriracha, 2 tsp soy sauce, fish sauce and sesame oil in a small bowl.
In a large bowl toss the noodles with the cucumber, carrot and greens, then toss with half of the dressing. Serve the noodles topped with the naked pot sticker patties. Finish with more cilantro, sriracha and drizzle on some more dressing as you like.