Sweet Potato Puree & Noodles

I might have committed a cooking sin.  Writing a cooking blog without ever referencing Mark Bittman the NYtimes food journalist who used to write The Minimalist!  But hey, the day is here and I think everyone will be pleasantly surprised by this recipe–I mean sweet potato on noodles?  Starch on starch?  Kind of gross, right?  but nooo, this mix was simple and really delicious.  Really easy to get these ingredients anywhere too.    The cool thing is I found purple sweet potatoes at the market and they look so great with the scallion.  Soba is a Japanese buckwheat noodle that’s a cheap staple.  Eaten hot or cold, I find this dish to be a great fit for the weather– in between Summer/Fall, at least in Shanghai.

sweet potato noodles

Sweet Potato Puree & Noodles

Prep time: 10 minutes                        Cooking time: 20 minutes                      Servings:  4 people

Budget for ingredients: 100RMB (if you go to the wet market)

Equipment:
Cutting board
Knife
Peeler
2 Pots

Ingredients:
2 sweet potatoes (さつまいも)
4 T peanut butter
3 garlic cloves, minced
400g soba noodles (usually when dried, each bunch should be 100 g for each serving)
3-4 stalks of scallions
Directions:
  1. Peel, cut and boil sweet potatoes until you can mash them.
  2. Drain any excess water, mash, and mix in peanut butter and garlic.
  3. Boil water and add in soba noodles.  Should be around 5-6 minutes until cooked.
  4. Put purée  on top of noodles and garnish with scallions.  Serve immediately.
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