I have not had Soba noodles since my time spent in Japan. This hearty, buckwheat noodle is both filling and refreshing and makes for an excellent base to this noodle salad dish. It's easy to make (7 mins in a pot of boiling water), rinsed, a dash of sesame oil to coat, and set aside for later use.
I don't know how fair it would be to disclose all the recipes from this adorable little cookbook ... but to kick off the start of this Rebar adventure, I think I will share the dressing ingredients ... if this doesn't inspire to get the book yourself, I don't know what will.
Szechuan Dressing - yields 2 cups
2 Tbsp sesame oil
1 1\2 tsp chile oil (didn't have this, so just used regular olive oil)
3 garlic cloves, minced
1\2 tsp red chile flakes
2 Tbsp rice vinegar (didn't have, so used red wine vinegar)
1\2 cup soy sauce
1 cup water (sounds like a lot, doesn't it?!! I was skeptical, but it all makes sense once you add the cornstarch powder)
1\4 cup honey
1 tsp cornstarch
juice of 2 limes (I used 1.5 limes and thought even this was a bit too much)
2 Tbsp minced cilantro
1. Heat oils in a pot over medium-low heat. Add garlic and chiles and saute briefly, being very careful not to let them burn. Stir in vinegar, soy sauce and water and bring to a boil. Reduce heat to a simmer. Add honey and stir to dissolve. Mix cornstarch with a few tablespoons of water in a bowl and whisk into the simmering liquid. Continue to simmer for 5 minutes. When the sauce has thickened slightly, remove it from heat and let cool. Stir in lime juice and minced cilantro. Pour over noodle salad.
**This recipe for szechuan sauce was incredible. It's the closest thing I've ever come to experiencing restaurant-grade sauce at home. It's super versatile - the cookbook recommends a few other uses for this sauce, including using it as dipping sauce for salad rolls.
No comments:
Post a Comment