January always seems to be as good a time as any for healthier eating, but it doesn't mean you have to give up comfort foods, like pasta and sauce; there's something addictive about the slurp and chew of good noodles, and they are a perfect vessel for all types of flavor combinations.
This time of year, I always kick-start the month with lots of green -- fruit smoothies with the added punch of spinach and cucumber, fresh herbs on top of everything from omelets to sandwiches. And green tea always makes an appearance, but my family seems to prefer it in stealth combinations. Enter Japanese cha soba, made of buckwheat flour and green tea powder; the flavor is slightly nutty and earthy, with a hint of green tea flavor.
The beauty of this dish is that you can toss in all sorts of vegetables and herbs. Try to use a variety of colors and textures, like zucchini and sweet potato, cauliflower and squash, or beets, turnips and carrots. I also like to heap a combination of fresh basil, mint and cilantro and raw toppings for crunch, like nuts or cucumber and radish slices. For a heartier meal or for the vegetable-averse (you know who you are), you can always crown the noodles with a protein, like seared tofu, roasted wild Alaska salmon or grilled chicken or pork.
Roasted vegetable and green tea noodle bowl
Makes 4 to 6 servings
3 to 3 1/2 pounds vegetables, such as sweet potato, carrot, zucchini, onion, cauliflower, mushroom or asparagus
Olive oil
Salt and pepper, to taste
14 ounces cha soba noodles (Japanese green tea noodles)
Juice of 1 lime
2 teaspoons fresh grated ginger
1 to 2 cloves garlic
2 tablespoons Tamari (or dark soy sauce)
1 tablespoon dark sesame oil
1 tablespoon hot chili paste, such as sriracha or sambal oelek
1 tablespoon mirin (or rice vinegar)
2 tablespoons almond butter, peanut butter or tahini (optional)
1 teaspoon honey (optional)
Fresh chopped basil, cilantro, and/or mint, for garnish
1 bunch green onion, thinly sliced, for garnish
Optional garnishes: toasted almonds, peanuts, sesame seeds
1. Preheat oven to 425 degrees. Trim vegetables and cut into (approximately) same-size pieces. Spread evenly on two baking sheets. Pair vegetables that cook about the same amount of time together (i.e., zucchini and mushrooms; sweet potato and cauliflower, etc.). Be careful not to overcrowd the pan or the vegetables will steam rather than roast. Drizzle vegetables with olive oil and season generously with salt and pepper. Toss vegetables to coat evenly with seasoning. Roast, turning occasionally, for 20 to 30 minutes or until vegetables are tender (but not mushy) and golden brown. NOTE: Some will cook faster than others, so start checking after about 15 minutes.
2. While vegetables are roasting, make sauce: Pour lime juice in a small mixing bowl; add ginger, garlic, tamari, sesame oil, hot chili paste, mirin and almond butter and honey, if using; whisk to blend; set aside.
3. Cook soba noodles according to package directions; drain and place warm noodles in a large bowl. Toss noodles with half of the lime-ginger-soy mixture.
4. To serve: Divide noodles evenly among serving bowls. Top with vegetables and garnish with fresh herbs, green onion, and nuts, if using. Drizzle remaining sauce over vegetables. Serve at once.
Alternatively, place all the noodles and vegetables on a large serving platter and garnish. Serve with extra herbs and hot sauce at the table.