So here's that recipe. Try it, you'll like it.
Soba Noodle Salad
(serves 2-4)
2 bundles of buckwheat soba noodles
1 cup of chopped snap peas
1/2 bunch of asparagus, bias cut into 1 inch pieces
1 cup of broccoli florets, halved
For Sauce
1 teaspoon sesame oil
1 tablespoon of low sodium soy sauce
2 tablespoons of rice wine vinegar
Directions:
In a large saucepan bring 6 cups of water to boil.
Add noodles and reduce heat to simmer for 4 minutes.
Remove from heat, strain, and put noodles into a large bowl half filled with ice water to flash cool for 2 minutes.
Strain noodles, discard ice water and return the noodles to the bowl.
Fill a wide shallow sauce pan with 3 inches of water.
Bring to a boil and reduce heat just below the boiling point.
Add broccoli, blanch for 1 minute, remove, allowing to cool on a plate.
Add asparagus to the pan, blanch for 1 minute and remove to the cooling plate.
Prepare sauce by whisking ingredients together.
Pour sauce over the noodles and toss until coated. Add the snap peas, broccoli and asparagus (once cooled), toss until coated. Season with sea salt if desired.
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