Coconut Soba Noodle Bowls

I like to call this one the Edible Snuggie.

Wait, Slanket?

You know what, I know this is a tense subject for many, so to appease you all, let’s all it the Edible Snankuggletie. Because that rolls off the tongue sooo easily.

But really, when you’re down and troubled, and you need some loving care? This highly effective Edible Snankuggletie will be there.

Just call out its name.

However, in order to achieve mouthal comfort at a level of intense orbital magnitude, there are a few smooth and simple steps. Shall we?

First of all, call your best friend and discuss the finale of Parenthood and WHAT IT ALL MEANS. I’m sorry, but that felt more like a series finale and I will have nothing to do with this sort of riff raff.

Second of all, this spicy cilantro pepper pesto. This is gonna be your basis of flava flave in the hizzy.

Third of all, I mean seriously. Where were the cliffhangers? I needed to hang. From a cliff. There was no cliff. Sum-bias.

Fourthly of all, you’re gonna bloom that pesto in some coconut oil for a smidge. And then whisk in some creamy coconut milk until you can no longer see.

Fifthly in all, I mean I just feel like they could have shown us what Haddie was up to. We’ll NEVER KNOW.

Sixthlyeth, okay then add some deliciously nutty soba noodles to the coconut sauce. My baby’s got sauce. (she got sauce she got sauce she got sauce)

You know I kissed G. Love back in the mid ’90s. Oh I did. And I’m now wondering if I should backspace that sentence.

Seventhly heavenly, add those red bell peppers and peas. Add ’em. Tossidy toss that mess.

Snnnnnankuggletie.

Slurping is recommended.

Coconut Soba Noodle Bowls:

What it took for 2 -3:

* 2 cloves garlic, roughly chopped
* 1-inch piece of fresh ginger, roughly chopped
* 1 stalk lemongrass, rough outer leaf pulled away, and the remaining stalk finely sliced
* 1 serrano pepper, chopped
* 1/2 cup cilantro leaves, plus extra for garnish
* 2 Tbs. lime juice
* 1 pinch coarse salt
* 1 Tbs. coconut oil
* 1 (15 oz) can coconut milk (you can use light if you prefer)
* 3 bundles soba noodles
* 1 red bell pepper, stemmed, seeded and cut into small strips
* 1 cup frozen peas
* black sesame seeds for garnish (optional)

In a small food processor, combine the garlic through the pinch of salt. Blitz until the mixture is finely minced. Almost like pesto.

Heat the coconut oil in a medium pot over medium-high. Add the pepper mixture and bloom in the oil for a minute, pressing it around in the oil so the fragrance slaps ya booty.

Whisk in a little of the coconut milk, just to get her going. Then pour the rest in and whisk until fully combined and lovely.

In the meantime, cook your soba noodles in boiling water until they reach al dente, probably 5 minutes.

Drain the water and transfer the noodles to the coconut milk. Add the red bell pepper and peas. Toss to heat everything through, a minute or so.

Serve garnished with cilantro and black sesame seeds.

Seriously, this is divine stuff.

Open sesame.