Sunday, February 24, 2008

Wholewheat Soba Noodles with Sesame Vinaigrette

2 oz somen noodles
1/4 cucumber
1 scallion, sliced
1 TB soy sauce
1 ts sesame oil
1 ts rice vinegar
1 ts sake
1 ts white miso
½ inch ginger, grated

Cook noodles in hot water for 3 min. drain and rise in cold water. Place in the serving bowl. In another bowl, whisk soy sauce, sesame oil, rice vinegar, sake, miso and sesame seeds. Toss over noodles. Toss with green onions and cucumber. Serve!

In addition: Korean marinated cucumber (Oi Moochim)

½ cup distilled vinegar or rice vinegar
2 tablespoons soy sauce
Dash of dashida (dried soup stock made from essence of seafood or beef)
2 teaspoons sugar
2 teaspoons gochuchang paste, plus more to taste, or thai hot sauce
1 teaspoon toasted sesame oil
½ English cucumbers, thinly sliced
1 tablespoon sesame seeds, toasted

Whisk together the vinegar, soy, dashida, sugar, spicy hot sauce, and sesame oil in a large bowl. Add the cucumber and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.