Fermat's Last Recipe

theorems and corollaries contrived in the kitchen

Brussels Sprouts & Soba Noodles with Tahini Miso Sauce

BrusselsSoba3

 

The funny thing about pure mathematics is that it seems to enjoy taking vocabulary that under normal circumstances is pretty straight-forward and reforming it into something invigoratingly difficult to wrap one’s head around. Groups, rings, fields, images, and spaces are far too complicated conceptually for their simple pronunciation. And those are just the nouns. I have to look for context whenever something is described as “compact”, “dense”, “continuous”, or “simple”, and the word “normal”, absurdly, has way too many meanings. Just to share some fun new language:

Definition. A metric space (X, d) is called complete if every Cauchy sequence in (X, d) converges to a point in X.

A simple sentence, no? No unfamiliar words in sight (other than “Cauchy”, but that is just a famous person’s name). And yet a second glance begs the question, “Erm… what is a metric space? What does it mean to converge?” What a curveball. I love this stuff.

More on the sensory level, this noodle dish is really very wonderful. Soba noodles are made from buckwheat flour and are a delicious source of whole grain. Soba is, in fact, the Japanese name for buckwheat. I myself am very attracted to their almost purplish color of the noodles. I chose here to serve them hot with sautéed vegetables, but soba is often served in cold dishes or in soup. One more exciting fact: buckwheat (and hence soba) contains all eight essential amino acids, making it a complete protein! Not only that, but these noodles will give you antioxidants as well. Holy buckets! Let’s get cooking!

Slice veggies quickly in a food processor!BrusselsSoba2

Brussels Sprouts & Soba Noodles with Tahini Miso Sauce

This dish is a marriage of two much-loved recipes from different kitchenistas of the food blog world. Tastes best when served with chopsticks!

Serves 2

Ingredients

Noodles (adapted from Naturally Ella)
4 oz soba noodles
½ lb Brussels sprouts
½ medium onion
Oil for frying
Sesame seeds for garnish

Tahini miso sauce (adapted from Cookie + Kate)
¼ c tahini
1 tbsp white miso
¼ tsp finely minced ginger
Big pinch red pepper flakes
Medium handful chopped cilantro
⅓ c water


Directions

Place all sauce ingredients in a blender and pulse until combined. Set aside.

In a food processor attached with a slicing blade, add the Brussels sprouts a couple at a time, followed by the onion. Heat the oil over medium heat, then add the vegetables. Cook until the sprouts are tender but not too limp.

Meanwhile, bring a medium pot of water to a boil, and add the soba noodles. Cook 6-8 minutes, stirring occasionally to make sure the noodles do not stick to the bottom of the pot. Drain and add to the vegetables. Drizzle the sauce over everything and toss a few times to evenly mix the noodles, veggies, and sauce. Serve with sesame seeds.

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This entry was posted on April 22, 2014 by in Dinner, Fall, Lunch, Vegan and tagged , , , , , , , , , , .

Behind the Blog

Allow me to introduce myself! I'm Sophie De Arment. Fermat's Last Recipe is where I share my vegetarian kitchen adventures. You might also glimpse some knitting, kayaking, juggling, and math-ing along the way.
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