This past weekend I finally got my baking mojo back! I looooove to bake, but when summer fills our house with smoldering sweat inducing heat, turning the oven on is pretty much the farthest thing from my mind. It’s kind of a love hate relationship, I love the sun and the warmth but I hate that it discourages me from doing something I love. The weather kind of went to hell on Friday, so it was the perfect day to bake up some noms for the charity food blogger bake sale. I kind of went all out in the decadent treats department, but what can I say? I like making things filled with delicious sugary goodness and a muffin just ain’t gonna cut it (sorry not sorry muffins). Come on, how can you not bask in the epicness of cupcakes with donuts on top!
The bake sale started off pretty good since we were outside surrounded by just about every food truck in Calgary, and man do people like food trucks! But then it started to rain, and then rain, and rain some more. Kind of put a damper on things but we had a few people running to the tent for cover which resulted in some impromptu purchases (score!). The damn rain didn’t want to let up and since nobody likes soggy cupcakes, the kind folks at the Calgary Farmer’s Market helped us move inside. There were a nice few things left over but we did manage to raise $850.00 for Flood Relief and on top of that, I got to meet some pretty rad local bloggers.
A ate waaaay too many mini donuts over the weekend. I got a little over zealous when it came to filling the donut pan with batter and my first batch kind of exploded into tiny round balls with dents in them. It seemed a waste to just chuck them….to counter act all those delicious carbs I had eaten, it only made sense that I would eat even more carbs! Because carbs rule the world!! I figured I would take a break from sandwiches, so for lunch I threw together a super yummy noodle salad. Something new I discovered is that cold noodle salads are now my favorite thing to eat for lunch! Fresh crunchy vegetables, mixed with cold toothsome noodles and a creamy slightly spicy peanut sauce. Hell. Freakin’. Yeah. You’re probably sick of me going on and on about how much I love peanut butter, but oh my god that sauce is where it’s at. I feel like that little old lady in the Frank’s commercials, because I could seriously put that shit on everything.
It ended up being more filling then I thought it would be so my back-up bun and mandarin didn’t get eaten, the pear ended up meeting its demise though. I know everybody is super picky about spice, so I toned it down a bit, which really made me wish I had a packet of hot sauce with me since I likes the heat. Just a suggestion to crank it up if your one of those people who’s into face melting foods. If you want your face intact, just leave it as is.
Lunch Lady Tips:
- To keep them nice and crunchy, pack the peanuts in a separate container and sprinkle them on when you’re ready to eat.
- Bring some extra hot sauce with you just in case you’d like your noodles a little more fiery.
- To make eating lunch a little more fun, pack some fancy chop sticks along with your meal and tell that fork to suck it.
- 5 ounces soba noodles
- 1 teaspoon sesame oil
- 3 tablespoons fresh cilantro, chopped
- 1 cup (3 ounces) sugar snap peas, trimmed
- 1 green onion, chopped
- 1/2 cup red cabbage, thinly sliced and roughly chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup unsalted roasted peanuts, roughly chopped, for garnish
- 4 ounces baked tofu (optional)
- 3 tablespoons natural peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoons grated fresh ginger
- 1 teaspoon agave
- 1 teaspoon Sriracha
- 2 teaspoons lime juice
- 2 tablespoons water
- Cook the soba noodles as per package directions (usually about 6 to 8 minutes). Do not overcook. Drain, rinse with cold water, toss with sesame oil and set aside.
- In a small bowl, whisk together the peanut butter, soy sauce, vinegar, sesame oil, ginger, agave, Sriracha, lime juice and water.
- Transfer the soba noodles to a medium bowl and add the cilantro , peas, onion, cabbage, pepper and tofu (if using) and toss with the dressing. Garnish with the roasted peanuts and serve warm or cold as is or over a bed of greens.
PEANUT NOODLE BOWL
These peanut noodle bowls are simple to make, healthy, and packed full of flavour!