HIYASHI SOMEN - COLD NOODLES WITH DIPPING SAUCE MARK BITTMAN
Simple, quick and cold. This seems like the perfect hot summer lunch or light dinner! This is so easy to "jazz up" with toppings on the side. Poached and chilled shrimp, cilantro, thinly sliced cucumbers, ginger; just serve on the side and let guests add what they like! From Mark Bittman's The Best Recipes in the World. Mark's note: If you want to significantly speed up an already fast dish, skip the dried shrimp and sugar.
Provided by Mrs Goodall
Categories Japanese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dashi with the soy sauce, mirin, sugar, and dried shrimp if you're using them in a small saucepan over medium heat. Cook, stirring, just until the sugar is dissolved, then strain the dipping sauce into another container sitting on a bowl of ice to cool (you want it to be between ice cold and room temperature).
- Bring a large pot of water to a boil and add salt. Drop in the somen and cook for 2 to 4 minutes, until tender, then rinse them in a colander under cold running water.
- Serve each guest a small bowl of noodles, twisted into a little nest on top of a couple of ice cubes, and a small bowl with 1/2 cup of the dipping sauce scattered with the minced scallion on the side. Pass a little dish of wasabi, if desired, stir into the dipping sauce.
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
HIYASHI CHUKA NOODLES
This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy!
Provided by Mimi
Categories Salad 100+ Pasta Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside.
- Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips.
- To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 28.5 g, Cholesterol 101.2 mg, Fat 10 g, Fiber 2.3 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 2092.7 mg, Sugar 15.9 g
SHANGHAI-ISH COLD NOODLES
This is what your local Chinese restaurant's "sesame noodles" wish they could be... and probably a lot closer to what they originally were. Other additions/substitutions might include 1/2 c of any of the following: a plain Japanese-style omelet (tamago), cut in thin strips; corn kernels, frozen and thawed or fresh (if fresh, blanch for 1 minute first); cucumber, seeded and julienned; bell pepper, julienned and blanched for 1 minute; cooked chicken; chopped shrimp; roast pork; shredded duck. Avoid rice noodles, which tend to get hard when cold, or udon, which are simply too thick. Adapted from a recipe by Michele Humes at SeriousEats. http://tinyurl.com/mjphac Prep time includes 30 minutes refrigeration.
Provided by DrGaellon
Categories Chinese
Time 50m
Yield 3-6 serving(s)
Number Of Ingredients 13
Steps:
- Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
- Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
- Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
- Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.
Nutrition Facts : Calories 708.5, Fat 33.8, SaturatedFat 11.3, Sodium 2079.3, Carbohydrate 84.4, Fiber 2.3, Sugar 6.3, Protein 20
SOMEN (COLD NOODLES) FOR TWO
One of the most refreshing dishes someone can serve in the summer to beat the heat is cold noodles. This is my version for two of the ever popular local island entrée. ***Although this appears to be complicated, once you become accustomed to the ingredients, it's not. And it is ohhhhh soooo worth the time and simple preparation...
Provided by IOjaw
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Combine sesame oil, soy sauce, red peppers, tsuyu, and lime juice.
- Mix well and refrigerate.
- Chop and plate dipping items on a platter.
- Steam shrimp.
- Prepare somen according to directions (takes about 3 minutes once water is boiling).
- Rinse under cold water in a strainer.
- Place in a large bowl of ice.
- Serve with platter and dipping sauce.
- To eat, simply place a small quantity (about 1/5 cup) sauce in a small bowl or medium size glass and add the noodles and other ingredients.
- ***Reserve some of the dipping sauce for occasionally refreshing the dipping vessel fluid, which becomes slightly diluted from the noodle liquid.
Nutrition Facts : Calories 621.1, Fat 29.9, SaturatedFat 4.4, Sodium 530.1, Carbohydrate 82.1, Fiber 12.4, Sugar 10.5, Protein 14.4
COLD NOODLES WITH PEANUT SAUCE
Make and share this Cold Noodles With Peanut Sauce recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the peanuts, 1/4 cup hot tea, and oil into a blender. Process until peanuts are almost smooth. Add ginger, garlic, chile, salt, sugar, soy sauce, Szechuan pepper, citrus juice, sesame oil, chili paste, cilantro and fish sauce. Process until smooth; if too thick, add up to 2 additional tbsp hot tea.
- Cook noodles according to package directions, to your preferred consistency. Drain and rinse under cold running water to stop the cooking. Toss with a drizzle of oil.
- Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water. Cover and bring the water to a boil. Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered. After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle. Shred the chicken breasts by hand into bite-size strips.
- Peel the cucumber. Cut it in half lengthwise then remove the seeds with a spoon. Slice the cucumber diagonally.
- Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce. Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls.
- Leftover sauce will keep in the fridge 1 week or the freezer 2 months.
Nutrition Facts : Calories 727.7, Fat 54.2, SaturatedFat 8.5, Cholesterol 23.2, Sodium 969.3, Carbohydrate 44.5, Fiber 5, Sugar 4.7, Protein 22.1
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