If you know me by now, you know I love flavor. Heat. Spice. Crunch. This meal could be made with just the pumpkin noodles, but I had a box of soba noodles, so I decided to combine them. Grating the pumpkin into noodles is definitely a workout and you will use way more muscle than grating a carrot…But what can I say? It’s worth it. The pumpkin noodles and soba noodles are perfectly paired–they play off each other’s nuttiness and the pumpkin adds a hint of sweetness to the spicy heat. No, I was not just describing my relationship with my husband; I was in fact describing dinner.
I used a whole box of soba noodles and about 2 cups of grated pumpkin. For the written recipe, I am cutting all the ingredients in half. Don’t worry, there will still be plenty to share.
THAI-INSPIRED PUMPKIN AND SOBA NOODLES
- 1/2 box soba noodles
- 1 cup grated pumpkin in long strips
- 1/2 cup snow peas, julienned
- 1/2 carrot, outer peel removed and continue grating into long, thin strips
- 1/2 jalapeño, ribs and seeds removed, and finely diced (you can use more or less, depending on your heat preference)
- 1 cup fresh cilantro, stems removed
- 3-4 scallions, sliced thinly on a large diagonal
- 2 teaspoons Szechwan seasoning
- 1 teaspoon fresh grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1-2 teaspoons Sambal Oelek (depending on your heat preference)
- 1 tablespoon Toasted Sesame Oil (for sautéing the pumpkin noodles)
- lime slices on the side
- Take on the task of grating your pumpkin first. If you don’t have a handheld Julienne peeler to make your noodles, a “spiralizer” would also work.
- Mix the ginger, soy sauce, rice vinegar, and Sambal Oelek, and set aside.
- Boil water in a large pot to cook the soba noodles. Add salt and cook noodles according to package instructions.
- While the soba noodles are cooking, pour the sesame oil in a large skillet and heat over medium to medium high heat. Add the pumpkin noodles, and season with salt and pepper to taste. Saute until the noodles are crisp tender. Add the snow peas, carrot, jalapeño, and Szechwan seasoning, and continue sautéing for 2-4 more minutes. You want the veggies to retain fresh crispness.
- When the soba noodles are done, drain, and return to the pot. Add the cilantro, scallions, soy sauce mixture and the sautéed vegetables and pumpkin noodles. Stir gently to completely mix. Serve with lime slices and fresh cilantro.