Creative Sanctuary

By Allison

Cloisonné

I eyed the vintage chopsticks for months…  two sets lovingly displayed in narrow, silken boxes.  I figured the local antique shop wouldn’t sell them right away, so I hemmed and hawed.  They definitely weren’t ivory—maybe resin?  The floral cloisonné was dainty and delicate.  I liked the weight of them in my hands. I slid them back in their case.

One day, much to my delight, a friend bought them for me.  More than once, she had seen me gravitate to them.

I come home and waste no time in putting them to use—a Buddha bowl is called for—what can I rummage up in the kitchen?  Kale-soba noodles-apple-sesame seeds-Korean red pepper paste-scallions-soy sauce-garlic.  With NPR in the background, I set to preparing the dish that will baptize my “new” chopsticks—a concoction of flavorful noodles and vegetables.  My dinner is easy on the eyes and happy in the tummy—spicy, sweet, and green.

Spicy Korean Noodle Bowl

Created by on July 23, 2017

Adapted from Food 52’s Jaengban Guksu, this is a method rather than a recipe. Use any vegetables you have on hand. Double the recipe for two people or for tomorrow’s lunch. Extra sauce can be spooned over steamed vegetables later in the week.

Ingredients

For the sauce

  • 1/4 apple, grated
  • 1 small garlic clove, minced
  • 1 tsp. sesame seeds
  • 1/2 tsp. sesame oil
  • 1 pinch sugar
  • 1 tbsp. unseasoned rice wine vinegar
  • 1 1/2 tbsp. gochugang (Korean red paper paste)

For the bowl

  • 1/4 apple, sliced
  • 1 handful vegetables (I used bell peppers, carrots, and scallions)
  • 1 handfuls shredded kale (or other green)
  • 1 bundle soba noodles
  • 1 tsp. grated ginger

Instructions

  1. Bring a large pot of water to the boil.
  2. Cook soba noodles according to package instructions, drain, and rinse in cold water to stop the cooking.
  3. While noodles are cooking, mix all sauce ingredients in a small bowl. Set aside.
  4. Reserve a bit of the kale or other greens and mix the rest with warm noodles and vegetables.
  5. Pour half of the sauce over noodles and vegetable mixture, and toss to coat.
  6. Transfer noodles to bowl or soup plate, Garnish with reserved greens.