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Noodles with Diablo Sauce and Greens

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Noodles with Diablo Sauce and Greens (Serves 4)

 

 

 

The

vibrancy of the greens, the toasty flavor of the sobas, and the spicy

sauce make this a delightful meal. When making the sauce, be

particularly careful with the chili peppers. Also, you may like more or

less maple syrup and lime juice, so be prudent with these ingredients

and add a bit at a time, tasting as you go.

 

 

2 cups canned crushed tomatoes (460 mil.)

 

3 large garlic cloves, chopped

 

3 Tbs. ginger juice from a 3-inch piece of fresh ginger (45 mil.)

 

(Finely grate the ginger, wrap in a thin cloth, and then squeeze the juice

through the cloth into a cup).

 

1/4 cup chopped fresh parsley (60 mil.)

 

2 Tbs. Maple syrup (30 mil.)

 

Juice of 1 small lime

 

1/2 cup sesame oil (120 mil.)

 

1/4 tsp. crushed red chili pepper (1 mil.)

 

(more or less to taste).

 

Saltv

3 Cups chopped spinach (700 mil.)

 

3 Cups (700 mil.) chopped beet greens (700 mil.)

 

1 Tbs. olive oil (15 mil.)

 

1/2 red onion, chopped

 

12 ounces soba noodles (336 grams)

 

 

 

 

In

a food processor, blend the tomatoes, garlic, ginger juice, parsley,

maple syrup, lime juice, and sesame oil together until smooth. Taste.

Add a pinch of the red hot chili pepper. Blend, taste, and add more if

you like. Season with salt.

 

 

Wash

the greens to remove any sand or dirt. Heat the olive oil in a large

sauté pan, add the onion, and cook over high heat for 2 to 3 minutes.

Stir in the greens and cook for 5 minutes, until tender.

 

 

Meanwhile,

bring a large pot of water to a boil, add a tiny bit of oil, and cook

noodles until al dente (about 5 minutes). Remove from heat and drain.

Place noodles on individual serving plates. Spoon some sauce on the

noodles, place greens on top, and spoon a topping of sauce on the

greens. Be decorative. The sauce will warm up from the heat of the

greens and noodles.

 

 

 

 

 

Penny

 

 

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