Pasta: Soba With Sesame Ginger Panko
by Lishka DeVoss

YIELD 2 servings

INGREDIENTS

3 tbsp olive oil
5 ounces dried soba noodles

METAL BOWL:
3/4 tsp red-pepper (chili) flakes
1/4 tsp sweet paprika

PREP:
2 tbsp finely chopped fresh ginger
1 shallot, peeled and finely chopped

DISH:
2 tbsp panko bread crumbs
1.5 tsp white and black sesame seeds
1/8 tsp Kosher salt

BROTH:
1 generous cup water or vegetable stock
3 tbsp roughly chopped fresh ginger
1 shallot, peeled and roughly chopped
1/2 small head of garlic, cloves halved crosswise
1/4 tsp salt

FINISH:
1/4 cup chopped fresh cilantro
1 tbsp soy sauce
1 tbsp fresh lime juice

PREPARATION

1. Over medium-high heat, bring BROTH to a simmer; cover and continue simmering on low for 25 minutes.  When done, drain through a sieve and discard the solids. Keep warm.

2. Over medium, gently heat 2-tbsp oil in skillet until it shimmers. Then pour into METAL BOWL.

3. Add remaining tbsp of oil to same skillet; once hot add PREP and cook — stirring often — until browning and starting to crisp.

4. Add DISH and stir until nicely toasted; transfer to a bowl and set aside.

5. Boil soba noodles and then add to skillet; turn heat to medium-low, add METAL BOWL and FINISH and toss to coat.

6. Divide warm BROTH into two bowls, then divide skillet contents into the bowls and top with crunchy PREP DISH.

Updated 2022-06-17

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