I’ve been on something of a noodle kick lately. They’re cheap, they’re easy and they’re versatile. And by versatile I mean you can use and abuse them in a plethora of ways that might appall any number of purists out there.
Case in point: I rehashed the seared cauliflower from the Momofuku recipe, and did the actual quick pickle besides, but paired them with some almond butter noodles that intrigued me. Plus, I threw on a dollop of seaweed salad purchased at my new favorite market in San Mateo. Why not?
No one would sanely combine these elements. But you know what? It was durn good. I’d make it again, all of it.