As much as I’m mourning the loss of swimming, beaching and ice creaming weather, I’m also loving all the comfort foods that we get to indulge in this time of year. I saw these brilliantly coloured carrots at the grocery store and picked them up based on their colour alone, I just couldn’t pass up such a pretty vegetable. I decided to try roasting them in a honey and soy glaze because not only is this recipe extremely simple and showcases those colours, it just seemed like a very fall thing to do.
They’re even more vibrant when they’re peeled!
I chopped them into 1 – 2 inch chunks in order to expose more beautiful colour contrasts.
Boil them for a few minutes, just until they lose some of their firmness. 5 minutes or so. Then you just have to drain them, toss with the honey-soy dressing and put them in the oven at 450 F for 15 minutes (or until totally cooked through). They will be nice and caramelized at this point, and your fork should glide right through them like butter 🙂
Roasted Carrots with Honey and Soy Sauce Recipe
8 Carrots, peeled and cut into 1-2 inch lengths2 tbsp extra virgin olive oil2 tbsp honey2 tbsp soy sauce
- Preheat your oven to 450 F and line a sheet pan with parchment paper.
- Bring a large pot of salted water to a boil. Place the carrots in the water and cook until they just begin to lose their bite but aren’t completely soft, 5-6 minutes.
- Meanwhile, whisk together the olive oil, honey and soy sauce in a large mixing bowl. Drain the carrots thoroughly, add them to the bowl with the honey mixture and stir to coat them evenly.
- Transfer the carrots to the prepared sheet pan and roast, stirring now and then, until completely caramelized, about 15 minutes. These are good served hot and at room temperature, too.
From: It’s All Good
Waaaaay back in December I tried the Drunken Soba Noodles from Sidedoor restaurant and they definitely left a lasting impression. I loved everything about this dish; the perfectly cooked steak, the balance between the cool noodles and the heat from the sauce, the crunchy fried shallots and the flavourful herbs. So when I picked up an issue of McLean’s magazine one day that featured “Canada’s Top 50 Restaurants”, imagine my delight when not only was Sidedoor one of them, but they published their recipe for Drunken Soba Noodles! Rejoice! I wasted no time in trying to recreate this for myself – take a look 🙂
Drunken Soba Noodle Ingredients
At the restaurant they use steak, but since I didn’t have any on hand I sautéed up a nice chicken breast instead. No complaints about how this turned out!
Boil the soba noodles for about 4 or 5 minutes and allow them to cool. Then pile them in a bowl and top with veggies.
Noodles and Veggies
Whisk together the ingredients for the sauce (soy sauce, rice wine, sugar, chili garlic sauce, sesame oil) and toss with the noodle/veggie mixture. Then just top with chicken or steak! And some black sesame seeds for visual interest.
Drunken Soba Noodles
Then all you have to do is work your way through this flavour heaven of a dish. Enjoy the journey!
Drunken Soba Noodles – Halfway through
Drunken Soba Noodles Recipe
1 3/4 lb (340 g) package buckwheat noodles
2 tbsp reduced sodium soy sauce
2 tbsp shaoxing rice wine (or dry sherry)
2 tbsp sugar
2 tbsp chili garlic sauce
1 tbsp sesame oil
3/4 lb. strip loin or rib-eye steak
Salt and pepper1 cup julienned cucumber
1 cup julienned bell pepper
1 cup julienned napa cabbage
1 bunch green onions, thinly sliced
Fried shallots, to taste
Thai basil, to taste
- Prepare a large bowl of ice water. Set aside.
- Bring a large pot of salted water to a boil. Cook soba noodles according to package directions, about four to five minutes. Drain and transfer to iced water. Drain once chilled.
- Toss noodles very lightly with canola oil in a large bowl to prevent sticking. Reserve.
- Whisk soy sauce with rice wine, sugar, chili garlic sauce and sesame oil in a small bowl. Set aside.
- Preheat grill to medium high.
- Season steak lightly with salt and pepper. Grill steaks to medium rare. Remove from heat and let rest.
- Divide the noodles between four bowls. Arrange the cucumbers, peppers and cabbage on top of the noodles in separate piles. Top with a small mound each of green onion and fried shallots.
- Slice steak thinly and add to bowls. Top with a sprig of Thai basil.
- Divide the sauce into four small ramekins and serve with the bowl. Let guests pour the sauce on top of the noodles and mix with chopsticks.