The original recipe for this dish was 'Cold Noodles with Sesame Sauce' from Madhur Jaffrey's "World of the East Vegetarian Cooking". But as is so often the case with my spice cabinet, I didn't have all of the ingredients that it called for and ended up making substitutions. Here is the recipe as I make it.
Soba noodles, drained and rinsed
Cucumber, thinly sliced
Carrot, thinly sliced
Onion, extremely thinly sliced
Sauce ingredients:
1 TB sesame oil
4 TB black sesame seeds
1 TB Tamari
1 TB Soy sauce
1 TB Balsamic Vinegar
1 1/2 ts sugar
1/2 ts cayenne
1/2 ts salt
1/4 ts white pepper
1 TB vegetable oil
3 TB vegetable stock
1. Cook Soba noodles according to directions on the package. Drain and rinse well with cold water, set aside for a few minutes.
2. Combine all sauce ingredients together and whisk until well mixed.
3. Arrange cold soba noodles in a bowl with vegetables on top.
4. Pour sauce over noodles and veggies right before eating so that they don't get soggy. I use a lot of the sauce myself, but I put less for my husband and even less for my daughter. Sometimes if we are eating this dish at the table rather than in a bento I will have the bowl of sauce on the table, allowing each person to get as much sauce as they like.
1 comment:
as soon as i find some soba noodles, i cannot wait to try it out
thanks!
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