On Our Grills – Soba Noodles?

by zydecopaws on June 20, 2011

It’s time once again for the monthly On Our Grills, The 4-Ingredient Challenge, where this month by some strange coincidence we find ourselves cooking with soba noodles. Oh, and turkey, almonds, and a vegetable that isn’t green. With that said, I present to you a Turkey-Soba Stack with Spicy Peanut Sauce and Slivered Almonds with a side of Jicama Slaw. Not a green vegetable in sight…

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The turkey was a frozen breast that was rubbed with ground ginger, granulated garlic, and a layer of sweet chili sauce, then cooked indirectly on the BS Keg for about 2 hours at 350°F. It was joined on the grill at the end of the cook with some fresh pineapple rings.

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The turkey breast was one of those frozen ones that come with the gravy package. Which always gets thrown away in an immediate fashion. The turkey is wrapped in what looks like a heavy cotton hair net; as you can see from the picture above it makes for interesting grill marks and did me a favor by making the sweet chili sauce char easy to remove once it was done cooking.

While all that was doing its thing on the grill, I was in the house boiling soba noodles and making what started out as an almond butter sauce but ended up as a peanut sauce due to a separation of oil and nuts in a well-past-its-freshness-date jar of almond butter. They don’t call this meal a challenge for nothing. For those that are interested, here is the peanut sauce recipe. And for those that aren’t skip down further; I told my wife I would be sure to record this as it was a do-again sauce that could be used for dipping all sorts of things in.

Spicy Peanut Sauce

  • 1/2 cup peanut butter
  • 1/3 cup sesame tahini
  • 1/3 cup warm water
  • 2 tbs. rice vinegar
  • 1 tbs. lime juice
  • 2 heaping tbs. finely minced fresh ginger
  • 2 tbs. sweet chili sauce
  • 1 tbs. Sriracha chili sauce (Rooster sauce)
  • Minced fresh cilantro

Combine all the ingredients in a blender and blend until smooth. Add more warm water if you want a thinner sauce.

Once this was done it got mixed in with the cooked soba noodles; had I made it thinner I likely would have poured it over the top of the stack rather than mixing it with the noodles. Assembly of the stack was simple; a ring of grilled pineapple was topped with a slice of turkey, a pile of soba noodles with sauce was put on top of that, and sliced almonds were sprinkled over the top. It might look like a small frontal lobe sitting on top, but in spite of that these were very tasty. In fact, Younger Daughter claimed that this was her favorite Challenge meal to date. Personally I think that has something to do with fewer dishes to clean up afterwards…

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The jicama slaw was a variation of previous versions. Most of the usual suspects were in the dish (jicama, sweet white onion, red and yellow bell pepper, carrot, fresh pineapple) but once again I had to reach in my bag of tricks (aka: refrigerator missing several ingredients) and come up with a dressing on the fly. This one included rice vinegar, EVOO, honey, minced ginger, and a dash of cayenne pepper. Don’t ask me what the measurements of any of those were; this was a “toss a bunch of ingredients in until it tastes right” batch if ever there was one. Which is the way some dishes should be made…

Don’t forget to check in with the other bloggers brave enough to participate in this month’s challenge. Or at least those that could think up a vegetable that wasn’t green and went with soba noodles…

About this month’s “On Our Grills” 4 Ingredient Challenge Bloggers

The BBQ Grail
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.

Bob’s Brew and ‘Que
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.

Cooking, by the seat of my Pants!
Cooking by the seat of my Pants began life as a way to document Jerry Russell’s culinary misadventures. Since then it has become his way to encourage people to cook without boundaries or recipes. To just get in the kitchen and cook something from the heart.

Jason’s BBQ Adventures
Jason is the latest victim, er… blogger to join in on the fun. He’s been food-blogging for awhile, but no one thought to ask him for his biography in time for publication. But that shouldn’t stop you from checking out his offerings…

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