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 Puree & Noodles
Prep time: 10 minutes Cooking time: 20 minutes Servings: 4 people
Budget for ingredients: 100RMB (if you go to the wet market)
- Peel, cut and boil sweet potatoes until you can mash them.
- Drain any excess water, mash, and mix in peanut butter and garlic.
- Boil water and add in soba noodles. Should be around 5-6 minutes until cooked.
- Put purée on top of noodles and garnish with scallions. Serve immediately.