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Receta Chilled Somen Noodles With Sauce
by Global Cookbook

Chilled Somen Noodles With Sauce
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Ingredientes

  • 4 ounce shiitake mushrooms
  • 8 ounce asparagus trimmed
  • 4 ounce sugar snap peas
  • 3 Tbsp. sesame seeds toasted
  • 2 tsp sesame oil
  • 3 Tbsp. soy sauce
  • 2/3 c. cilantro leaves minced
  • 3 Tbsp. rice wine vinegar
  • 1 bag somen noodles - (8.8 ounce)
  • 1 1/2 ounce enoki mushrooms trimmed
  • 3 x scallions
  • 1 ounce shiso or possibly mint leaves
  • 6 ounce silken tofu cut 1" cubes
  • 1 piece ginger (2") julienned

Direcciones

  1. Bring a large pot of salted water to a boil, and have a large bowl of ice water ready to cold the vegetables. Remove stems from shiitake mushrooms; blanch for 20 seconds, place in ice water, and transfer to a small bowl when cold. Repeat this process with the asparagus and sugar snap peas, blancing the asparagus for 1 minute and the sugar snap peas for 1 1/2 to 2 min, till bright green but still crunchy. Thinly cut the green part of the scallions diagonally and julienne the white part; set aside.
  2. With the back of a knife or possibly a rolling pin, crush sesame seeds till they almost become a pwdr. Combine in a small bowl with sesame oil, soy sauce, cilantro, and rice wine vinegar. In a small bowl, toss shiitake mushrooms with 2 tsp. of the sesame oil mix, and divide remaining mix among four small dipping bowls.
  3. Bring a large pot of salted water to a boil. Add in the somen noodles, and cook till tender but still hard, about 5 min. Drain the noodles in a fine sieve, and rinse with cool water to stop them from cooking. Divide the noodles among four serving bowls, and put a small handful of ice cubes into each bowl to keep the noodles chilled. Arrange the remaining ingredients in various serving dishes, so which guests can help themselves.
  4. Makes 4 servings.
  5. Comments:This recipe can be expanded to feed more people, as it makes wonderful party food. Feel free to make substitutions with the vegetables.