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Japanese: Cold Soba Noodles with Dipping Sauce

Source of Recipe

From "Mad Hungry Cravings" by Lucinda Quinn


Recipe Introduction

"I can think of few dishes more appealing on a hot summer day than cold buckwheat (soba) noodles with a dipping sauce. Buckwheat is an entirely different grain from wheat, and it is full of protein. For a complete Japanese menu, serve with Pork Tonkatsu and Japanese Shredded Cabbage. Because buckwheat is gluten-free, this dish is easily adaptable for those with gluten intolerances — simply substitute wheat-free tamari for the soy sauce."

List of Ingredients

â—¦ 3 tablespoons safflower or peanut oil
â—¦ 1 large shallot, halved lengthwise and thinly sliced crosswise (â…“ cup)
â—¦ 3 ½ ounces bunashimeji (beech mushrooms) or button mushrooms, sliced
â—¦ 9 ounces soba noodles
â—¦ ¼ cup plus 2 tablespoons soy sauce or tamari
â—¦ ¼ cup rice wine vinegar
â—¦ 1 teaspoon hot sauce, such as Sriracha
â—¦ 2 teaspoons Asian sesame oil
â—¦ 2 scallions, thinly sliced on the bias
â—¦ ½ English cucumber, cut into 1 ½-inch-long matchsticks
â—¦ 2 tablespoons sesame seeds, toasted


Recipe

Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil. When it shimmers, add the shallots and mushrooms and sauté until the shallots are golden and the mushrooms brown in places, 3 to 4 minutes. Transfer to a large bowl.

Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain. Toss the noodles with the shallots, mushrooms, and the remaining tablespoon of oil. Let cool to room temperature.

Whisk together the soy sauce, rice wine vinegar, hot sauce, sesame oil, and scallions in a medium bowl. Divide the dipping sauce among individual serving bowls. Toss the cucumber and sesame seeds with the noodles and serve with the dipping sauce.

Serves 6