pasta - Sesame Buckwheat Noodles

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Sesame Buckwheat Noodles

 

Recipe By :Ken Hom

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried thin Japanese buckwheat soba noodles

DRESSING:

1 tablespoon chili oil

2 tablespoons sesame oil

1 tablespoon peanut oil

3 tablespoons dashi or vegetable stock

2 teaspoons sugar

2 tablespoons light soy sauce

1/2 teaspoon salt

Garnish:

2 tablespoons toasted sesame seeds

2 tablespoons scallion tops -- thinly diagonally sliced

 

This simple dish is adapted from a traditional Japanese recipe. The buckwheat

noodles have a unique texture that remains excellent when served cold. Perhaps

this is because buckwheat, with a different structure from wheat or millet, is

not a true cereal. I prefer to use the thin buckwheat noodles for their

lightness. This recipe will make a satisfying lunch for two.

 

Cook the dried noodles according to the instructions on the package or boil them

for 4 to 5 minutes. Drain, then cool in cold water until required.

 

Combine the dressing ingredients together in a bowl. Drain the noodles

thoroughly and toss them with the dressing. Garnish with the sesame seeds and

scallion tops and serve.

 

 

Source:

" Asian Vegetarian Feast "

Copyright:

" 1988 by Taurom Inc/Ken Hom "

 

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Per Serving (excluding unknown items): 252 Calories; 24g Fat (85.0% calories

from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1141mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0