September 21 2017
After a quick visit to the oven, these roasted cherry tomatoes become the perfect topping for any salad, frittata or pasta dish.
For his new book The Endurance Diet: Discover the World’s Greatest Athletes’ 5 Core Habits to Look, Feel and Perform Better, author Matt Fitzgerald spent 18 months comparing diets of elite endurance athletes from 33 countries. While in Japan, Matt discovered a savory sauce that he bets you’ll tie in to other culinary experiments.
The star of this Japanese recipe is the sauce, which you may find yourself making again and again to put on other dishes. It’s sweet, spicy and salty, and the almond butter (endurance superfood!) gives it a flavor you won’t find in more traditional noodle dishes.
Bring 4 cups of water to a boil. Cook soba noodles according to package directions, drain and set aside. Combine garlic, ginger and beef in a large nonstick pan, and cook over medium heat, breaking up beef with a wooden or silicone spatula, until no pink color remains, about 8–10 minutes. Do not reduce or remove from heat before moving to the next step. In a small bowl, combine soy sauce, almond butter, Sriracha, cornstarch and honey. Stir to blend, and pour into beef mixture.
Add ⅓ cup water, and continue to cook over medium heat until sauce bubbles for about 1 minute and thickens. Add snap peas, carrots and green onions to pan with beef, and stir gently to mix. Cook, stirring occasionally, until carrots and snap peas are tender, about 4 minutes. Add cooked soba and gently mix. Divide between two bowls and garnish with hot red pepper flakes or a squiggle of Sriracha.
574 calories, 13g total fat, 74g total carb, 9g fiber, 41g protein