Nutty Pumpkin Soba
Sometimes I Cook
After spending too much time Yelping nearby delis last night, I opted to whip this up from pantry items. The sauce was perfect standing alone, but once it hit the soba noodles I realized it could use more salt to balance out the starch. I also ended up throwing a few dried shrimp (softened in boiling water) afterward.
For the noodles:
- Boil water. Throw in small handful of soba noodles. Drain and toss in sesame oil.
For the sauce, blended:
- Pumpkin puree
- Splash of almond milk
- Raw almonds for more sauce-y consistency
- A tiny bit of soy sauce
Pile it all together and garnish with cilantro and hemp seeds. Yes, the ingredients are all organic, the salt is pink Himalayan, and the picture shown is the dish in it’s vegan state before I corrupted it with dead, sun-dried, sea beings. To be honest, the pumpkin flavor could be much stronger, but the dish was palatable enough for me to still be proud of. Enjoy!