Thursday, July 10, 2014
diy: soba noodle salad
*one package soba noodles (I like these)
*2-4 cups chopped blanched green beans
*1 small red onion thinly sliced
*2 T brown sugar
*1/4 soy sauce
*1/4 rice vinegar
*2-4 crushed garlic cloves
*fresh grated ginger to taste (I use 1 T)
*2-4 chopped young chives
*1-3 chive blossom heads
While noodles and beans are cooking, grab a pint jar and add your soy sauce, rice vinegar, ginger, garlic, and brown sugar. Place lid on top and shake it up. Set aside.
To assemble salad, dump noodles into large bowl, add cooked beans, chopped chives, chive blossoms (I prep the blossoms buy rinsing them and then simply pulling them apart) and red onion (onion can be diced or thinly sliced. I use a pampered chef gadget that quickly slices it all up for me). Mix. Add dressing and mix some more.
Salad is meant to be enjoyed cold but tastes better at room temperature. Some people like it hot, I think that is weird but whatever hops yer frog. If the dressing is too salty, add a bit more brown sugar, too sweet? Add vinegar. Sometimes I add red pepper flakes, sometimes I used ponzu sauce as well. Sometimes I find I need to make more dressing and so I do. Play with it and see what combo you like. This makes a very large bowl that will last 2-5 days depending on how many people are into it. Cheers!