Cavatappi with Cilantro-Pistachio Pesto

This unusual pesto doesn’t contain cheese—it gets all of its richness from pistachios. For a tasty variation, try substituting broccoli and red bell peppers for the cauliflower and carrots.

• 
  
  Kosher salt
  
  


• 
  
  1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
  
  


• 
  
  3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
  
  


• 
  
  7 Tbs. extra-virgin olive oil
  
  


• 
  
  1 cup lightly packed fresh cilantro leaves
  
  


• 
  
  1/2 cup unsalted shelled pistachios
  
  


• 
  
  3 medium cloves garlic, peeled
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  3/4 lb. cavatappi
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 large scallions, thinly sliced
  
  

Position a rack in the center of the oven and heat the oven to 475°F. Bring a large pot of well-salted water to a boil over high heat.

Put the cauliflower and carrots on a heavy-duty rimmed baking sheet. Drizzle with 2‚ Tbs. of the olive oil and 1/2 tsp. salt and toss to coat. Roast for 10 minutes, stir, and continue roasting until tender and golden in spots, about 10 minutes more.

Meanwhile, pulse the cilantro, pistachios, and garlic in a food processor until finely chopped. With the machine running, add the remaining 5‚ Tbs. oil and purée until the sauce is very smooth. Add the lemon juice and 3/4 tsp. salt and pulse to mix.

Boil the pasta according to package directions until al dente. Drain well and return the pasta to the pot. Toss the warm pasta with the roasted vegetables and pesto. Season to taste with salt and pepper and transfer to a serving bowl. Sprinkle with the scallions and serve.

Ham Lo Mein with Shiitake and Snow Peas

This dish is a fun twist on takeout at home. Look for fresh Chinese egg noodles at Asian markets or in the produce section of the supermarket (near the wonton wrappers and tofu).

• 
  
  8 dried shiitake mushrooms (3/8 oz.)
  
  


• 
  
  3/4 lb. fresh Chinese egg noodles
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1/2 Tbs. Asian sesame oil
  
  


• 
  
  3 Tbs. peanut oil
  
  


• 
  
  4 medium scallions, trimmed and thinly sliced (1/2 cup)
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1/2 lb. leftover roasted fresh ham (or substitute roasted pork loin), any seasonings removed, cut into thin strips (2 cups)
  
  


• 
  
  6 oz. snow peas, trimmed and thinly sliced lengthwise (2-1/2 cups)
  
  


• 
  
  1 medium red bell pepper, cored, seeded, and thinly sliced (2 cups)
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. Chinese chile or chile-garlic paste
  
  

Rinse the mushrooms; then soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.


Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbs. of the soy sauce and the sesame oil, and spread on a baking sheet.


When the mushrooms are soft, pluck them from the water and squeeze them dry (reserve the soaking liquid). Trim off the stems and thinly slice the caps.


Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.


Add the ham, snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.


Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce, and chile paste. Cook until the sauce bubbles, about 1 minute.


Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.

Spicy Almond Soba Noodles with Edamame

This is one of my go-to vegetarian meals, probably because the almonds and almond butter (one of my addictions) helps me forget the dish is meatless. The combination of textures also helps make this dish satisfying, and the salad keeps well at room temperature, making it perfect for brown-bagging.

• 
  
  2 oz. dried soba noodles
  
  


• 
  
  1/2 cup shelled edamame (fresh or frozen)
  
  


• 
  
  1 Tbs. sliced raw almonds
  
  


• 
  
  1 Tbs. almond butter (or substitute peanut or other nut butter)
  
  


• 
  
  2 tsp. unseasoned rice vinegar, or more to taste
  
  


• 
  
  1 clove garlic, crushed and finely chopped
  
  


• 
  
  1/4 tsp. red pepper flakes, plus more to taste
  
  


• 
  
  Kosher or sea salt
  
  


• 
  
  1 scallion, white and green parts, thinly sliced
  
  


• 
  
  1/2 red bell pepper, stemmed, seeded, and thinly sliced
  
  

Bring a large pot of salted water to a boil over medium-high heat. Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until they are barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot. Return the water to a boil over medium-high heat. Add the edamame and cook until tender, about 5 minutes. Drain and add to the noodles.

Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them.

To make the dressing, combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add 2 Tbs. hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want.

Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you'd like it spicier. Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, adding more water if necessary, and eat.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 
  
  3 oz. bean threads (cellophane noodles) or thin rice noodles
  
  


• 
  
  1/4 cup canola or peanut oil
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1-1/2 Tbs. Asian sesame oil
  
  


• 
  
  1-1/2 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  1/2 lb. flank steak
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
  
  


• 
  
  1 cup matchstick-cut or grated carrot (1 large carrot)
  
  


• 
  
  1 small yellow onion, halved and thinly sliced crosswise into half circles
  
  


• 
  
  1 Tbs. toasted sesame seeds
  
  

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 
  
  3 oz. bean threads (cellophane noodles) or thin rice noodles
  
  


• 
  
  1/4 cup canola or peanut oil
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1-1/2 Tbs. Asian sesame oil
  
  


• 
  
  1-1/2 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  1/2 lb. flank steak
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
  
  


• 
  
  1 cup matchstick-cut or grated carrot (1 large carrot)
  
  


• 
  
  1 small yellow onion, halved and thinly sliced crosswise into half circles
  
  


• 
  
  1 Tbs. toasted sesame seeds
  
  

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Ham Lo Mein with Shiitake and Snow Peas

This dish is a fun twist on takeout at home. Look for fresh Chinese egg noodles at Asian markets or in the produce section of the supermarket (near the wonton wrappers and tofu).

• 
  
  8 dried shiitake mushrooms (3/8 oz.)
  
  


• 
  
  3/4 lb. fresh Chinese egg noodles
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1/2 Tbs. Asian sesame oil
  
  


• 
  
  3 Tbs. peanut oil
  
  


• 
  
  4 medium scallions, trimmed and thinly sliced (1/2 cup)
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1/2 lb. leftover roasted fresh ham (or substitute roasted pork loin), any seasonings removed, cut into thin strips (2 cups)
  
  


• 
  
  6 oz. snow peas, trimmed and thinly sliced lengthwise (2-1/2 cups)
  
  


• 
  
  1 medium red bell pepper, cored, seeded, and thinly sliced (2 cups)
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. Chinese chile or chile-garlic paste
  
  

Rinse the mushrooms; then soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.


Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbs. of the soy sauce and the sesame oil, and spread on a baking sheet.


When the mushrooms are soft, pluck them from the water and squeeze them dry (reserve the soaking liquid). Trim off the stems and thinly slice the caps.


Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.


Add the ham, snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.


Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce, and chile paste. Cook until the sauce bubbles, about 1 minute.


Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.