Soba Noodles with Lime, Cardamon, and AvocadoCourse: dinnerCuisine: MediterraneanDifficulty: Easy
I love this recipe as well as all of Ottolenghi recipes. His recipes are light, fresh, healthy and super tasty. Having dined at 3 of his restaurants, I always leave inspired and in food Heaven. He is defiantly worth checking out. I have all his books and they are all special. My two favorite are Jerusalem as it has many wonderful lamb and Mediterranean dishes as well as Simple because the recipes are simple, flavorful and quick.
7 oz buckwheat noodles
12 green cardamon pods
1 1/2 cups basil leaves, roughly chopped
1 1/2 cups cilantro leaves
1/2 cup shelled pistachios, roughly chopped
3 limes, zest 2 limes then juice 2 to get 3 Tablespoons, quarter the last one
3 Tablespoons peanut oil ( I use avocado)
1 Jalapeno, seeded and sliced thin
2 ripe avocados, cut into 1/4 inch slices
1/4 teaspoon Nigella seeds or chili flakes
- Cook noodles to package instructions. Once cooked, refresh with cool water and set aside to drain well.
- With the side of a knife, crush the cardamon pods to open them up. Scrape out the seeds into a mortar and pestle. Discard outer husks. Crush the seeds, you should get 1/2 teaspoon add to bowl with noodles.
- Add the basil, cilantro, pistachios, lime zest, lime juice, oil, chile, avocado, and 1/2 teaspoon salt.
- Mix everything together and serve in warm bowls. Sprinkle with Nigella seeds or chile flakes and serve with lime wedges.