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.
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 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
CHILLED SOMEN NOODLES (HIYASHI SOMEN)
Somen are very fine Japanese wheat noodles, finer than vermicelli. Look for them in the Asian section of your grocery or at an Asian market. This makes a refreshing lunch or light supper on a hot summer day. You can add cooked, deveined, peeled shrimp if you wish (cut larger shrimp in half). Other suggestion include dried shiitake simmered in equal parts soy sauce and mirin (Japanese sweet rice cooking wine), and watercress or trefoil (a Japanese green somewhat similar to watercress). The dipping sauce is best if made the day before, but it is still good if made the same day. This recipe comes from Shizuo Tsuji's 'Japanese Cooking: A Simple Art', which I highly recommend to anyone interested in traditional Japanese cooking.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make dipping sauce by combining the dashi (or dashi granules and 1 cup water), mirin, and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes.
- Force-cool the sauce by pouring into a medium-size metal mixing bowl, placing into a large bowl of ice cubes and water, and twirling, taking care not to spill, until cooled. (Note: this is an important step; it won't taste right if you just let it cool slowly!)When cooled, refrigerate until ready to use.
- Cook noodles according to package directions. Drain, rinse well under cold water, drain again, and place in a bowl of cold water.
- To serve, place a mound of noodles into individual glass bowls, tuck in a few ice cubes and pour in a small amount of water (not enough to cover; just to dampen). Sprinkle with cilantro leaves to taste.
- On little individual plates, place a small mound of sliced green onion and a dab of wasabi. Pour some dipping sauce into small individual bowls.
- Each person can season his or her sauce to taste with the onions and wasabi, then pick up a bunch of noodles (chopsticks really work the best, but you can use a fork, too), allow water to drip back into bowl, dip into sauce, and eat.
- For a somewhat heartier meal, add some of the suggested additions (in the description above) along with the cilantro leaves when serving. I like to serve this with a simple salad of tomato wedges, sliced cucumber, and either lettuce or Napa cabbage with a Japanese-style dressing.
Nutrition Facts : Calories 127.5, Fat 0.3, Sodium 1710.1, Carbohydrate 24.1, Fiber 1.5, Sugar 0.8, Protein 5.3
LETTUCE AND CHIVE SALAD, KOREAN STYLE (MARK BITTMAN)
Make and share this Lettuce and Chive Salad, Korean Style (Mark Bittman) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make dressing by combining sesame oil, red pepper flakes, soy sauce, vinegar, garlic, sugar, and about 1 tablespoons water.
- Wash and dry chives, then cut into 1-2 inch links; toss with the lettuce, then pour the dressing over all and toss again.
- Garnish with sesame seeds and serve immediately.
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