But these noodles are both out of this world and the easiest thing to throw together. In this post for zucchini noodles with oli-free roasted pistachio pesto, I mention my recent trip to Turkey. After exploring Istanbul for a week, my sister, brother-in-law, and I traveled to Cirali, which is a beautiful little beach town along the coast.
The Turkish beaches have become very trendy, and thus many of them are incredibly touristy. When I travel somewhere new, I want to get a feel for the culture and the way people actually live there, which is why we avoided the most popular beaches and instead choose Cirali, which has an authentic feel that's free of large, commercialized hotels.
Laying on the Cirali beach, you can gaze out at the crystal clear, warm ocean right next to these incredible, green mountains, which made this the most unique and beautiful beach I've ever been to (I include some images of my trip below but head over to my Instagram to see more). Right off the beach are several restaurants and bars with amazing food, which brings me to these soy sauce noodles.
My sister and I had these noodles for dinner one night and I was struck by how simple they were and yet still completely delicious. It seems like an odd combination, soy sauce and spaghetti, but it works surprisingly well. You could, of course, substitute the spaghetti for ramen or buckwheat noodles, but I love the ease of using regular spaghetti, requiring no special grocery trip.
A couple days after returning from my vacation, I had these noodles on my mind and recreated them with a few changes. I added tahini to the soy sauce for creaminess, red pepper flakes for spice, and crispy tofu for a protein kick. I also finished it off with a squeeze of lemon for some bright, fresh acidity, and was happy to find this recipe is even better than the original.
Although this is hardly a traditional Turkish dish, every time I make these noodles I'm transported back to Cirali. The relaxed feel of this meal is a direct result of the casual beach vibes of Cirali, reminding me to keep things simple and that less is more.
|Dining at our Bed & Breakfast|
Ingredients (serves 2):
- 4 oz whole wheat spaghetti
- 1 cup broccoli
- 1 cup cauliflower
- 3 carrots, peeled and cut into matchsticks
- 1 garlic clove, minced
- 4 tablespoons olive oil
- 8 oz tofu, cubed
- 4 tablespoons low sodium soy sauce
- 2 tablespoons tahini
- 1 teaspoon red pepper flakes
- 1 lemon
- Cook the spaghetti according to package directions, drain, and set aside.
- While the spaghetti is cooking, drizzle 2 tablespoons of olive oil in a sauteé pan, adding garlic once heated. Sauteé garlic for about 30 seconds over medium-high heat before adding the vegetables, stirring to coat, adding more olive oil if needed, and seasoning with salt and pepper. Cook the veggies until tender (about 7 minutes), remove from pan and set aside.
- Drizzle the remaining 2 tablespoons of olive oil on the sauteé pan, adding the tofu once heated. Season with salt and pepper and cook over medium-high heat, stirring occasionally until golden brown.
- Add the cooked spaghetti, veggies, and tofu to a large bowl and stir to mix. Whisk together the soy sauce, tahini, and red pepper flakes before pouring over the noodle mixture. Divide into bowls and top with a sprinkle of red pepper flakes and a squeeze of lemon.