Spicy Soba and Watercress Salad
3 tbsp Tamari or any soy sauce
1 tbsp sesame oil
1 tbsp spicy chili garlic sauce (you can find this in most Asian markets)
1 prepared package buckwheat soba noodles
1 bunch washed watercress, patted dry
In a large bowl combine the Tamari, sesame oil, and chili garlic sauce. Boil the soba noodles for 8 minutes and rinse with cold water. Toss together with the washed and dried watercress. Serve with lightly salted and sauteed tofu.
Watercress
"Hey, that lettuce still has the roots!" shrieked the cute little kid running around in Whole Foods on Sunday while his parents paid him no attention. His adorable voice and excitement about "roots on the lettuce" forced me to forgive his little body running into my cart about 15 times. I wonder if he was planted by the produce staff because this shopper purchased a bunch of the rooted lettuce.
Well, it's not quite lettuce, it's watercress but it is leafy, crispy, green, and really good for you. Watercress contains huge amounts of iron, calcium and folic acid (bingo for pregnant women!), in addition to loads of vitamins A and C. It has a slightly peppery taste that pairs beautifully with grainy flavors and soft cheeses if you do dairy.
Curiosity got the best of me this evening so when I cut the roots off, I decided to put them in a bowl of water just to see what will happen. Will it grow? Will it start to smell and I'll have to compost it? Will horrifying fruit flies move in? We'll have to just wait and see!
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