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Ethnic: Cold Sesame Noodle Salad

Source of Recipe

Cook's Illustrated - March 2003


Recipe Introduction

"These noodles can be served with salmon, chicken, or tofu, especially if Asian flavors are used in the main course."

List of Ingredients

1/4 cup sesame seeds
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons mirin (rice wine)
2 teaspoons rice vinegar
1 teaspoon salt
8 ounces soba noodles
3 medium radishes, cut into 1/8-inch rounds and then into
1/8-inch strips
2 medium scallions, trimmed and sliced thin on bias
1/2 cup bean sprouts




Recipe


1. Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes. Set 1 tablespoon seeds aside. Place the remaining seeds in the jar of a blender. Add the oil and process on low speed for 10 seconds. Scrape down the sides of the blender and process for another 10 seconds. Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
Set the dressing aside.

2. Bring 3 quarts of water to a boil in a medium pot. Add the salt and soba noodles and boil until al dente, about 4 minutes. Drain the noodles in a colander and return them to the cooking pot. Add cold water to the pot, swishing the noodles around to wash away the starch. Drain well. Transfer the noodles to a large mixing bowl and
toss with the dressing. Let stand 5 minutes. Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.

Serve immediately.
Serves 6 as a side dish