Wednesday, February 29, 2012

Chilled soba noodles

This quick and easy dinner is popular in Japanese noodle shops. There are bottled soba sauces, but it's difficult to find one that is also kosher so I just make my own. And now you can too.

Chilled soba noodles

1 8-oz package soba noodles
1/2 cup soy sauce
1 tbs Gold's Wasabi sauce
1 tbs garlic powder
1 tsp ginger powder
1 tbs orange juice (no pulp)
sesame seeds

Bring a pot of water to a boil on the stove and place the noodles in, reducing the heat to a simmer for 6-8 minutes, or according to package directions.

Meanwhile, combine the soy sauce, orange juice, ginger, garlic, and wasabi sauce (use more if you want more heat) in a bowl. Mix well and set aside.

When the noodles are done, drain them and reserve about two tablespoons of the starchy water. Stir that into the soy sauce mixture and then garnish the sauce with sesame seeds. Let the sauce sit for about 10 minutes so the flavors can meld.

Meanwhile, rinse the noodles under cold water to chill them (or you can serve them hot, it's your preference but I like them chilled). Make sure they are completely drained and then serve the noodles on a separate dish from the sauce, dipping into the sauce as desired.

I also suggest this as an appetizer or side dish to the tofu stir fry from last week.


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