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Saturday, July 14, 2007

Japanese Buckwheat Noodle salad with sesame soy dressing

Seasonal Recipe of the Week
Last week I did a Southwestern Cobb salad as a summer dinner choice, and this week I have another great suggestion to keep you out of the kitchen. How about a cold Japanese noodle dish? Best done hours ahead of time so the noodles have a chance to absorb the flavors and chill.

1 pound buckwheat noodles cooked al dente, drained rinsed with cold water
1 bunch scallions, cut thin on the diagonal
1/2 cup julienne ham
1/2 cup julienne cooked chicken
2 eggs, scrambled and fried like a pancake in some sesame oil then cut into julienne strips
1/2 cup bean sprouts
1/2 cup julienne cucumber
1 cup canola oil
2 1/2 tablespoons sesame oil
2 tablespoons sesame seeds
3 tablespoons ground coriander seeds
3/4 cup soy sauce
1 teaspoon hot Chile oil
1/2 cup chopped cilantro for garnish

Combine the cooked noodles and the meat and vegetables. In a sauté pan, heat the sesame and vegetable oil and sesame seeds till the seeds start browning. Remove from heat and stir in the ground coriander seeds and soy sauce. This will start spattering, so be careful. Stir in the Chile oil. Now pour hot dressing over noodles and mix, probably best to use your hands. Then refrigerate till cold — 3 hours — and serve.