Noodles ©DPaul Brown

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.

Nablo09.90x33Case 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.

  • Erica

    Almond Butter noodles? Yum!!

  • I barely had time to crack open that Momofuku book! It’s sitting right here…begging to be opened.

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    It's really good, and I aim to adapt it some more. Next time I'm thinking fresh jalapenos for a vegetal note.

  • Will you move in next door and invite me to dinner?

  • I have come up with some of my favorite noodle recipes trying to clean out the fridge and avoid a trip to the grocery.

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    Absolutely. Pasta and pizza are both referred to as refrigerator velcro in our house. (Tip of the hat to Alton Brown.) Anything in the fridge that needs to be used either gets tossed with pasta or put on a pizza. Easy peasy.

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    Why not move to San Francisco? Oh, right, your gorgeous house.

  • Wow…that spicy almond butter noodle recipe looks so simple and so amazing — nice twist on the peanut version! I’ve got to give that a try…and soon.

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    It really is a nice alternative, with a less obvious flavor than peanut butter. Of course, as is always the case with me, next time I'll want to make it spicier.

  • EB

    Hey sounds good to me!

  • Very interesting play on my recipe! Unfortunately, I cannot down cauliflower–it’s the one vegetable I just don’t like. Perhaps I’ll swap in broccoli 🙂

  • Or stick to the veggies you already used! I just happened to have cauliflower in the house. DPaul doesn’t love it either, but he tolerates it in this form, seared with salt.