Cold Soba Salad with Dried Shiitake Dressing. total time: 1HRservings: 20  healthy! make-ahead! vegetarian! this sweet and savory Japanese-style cold noodle salad is an easy dish to serve to a crowd, since it’s delicious chilled or at room temperature. use preshredded carrots in place of julienned to make it even more quickly. Ingregdients: 1/2 ounce dried shiitake mushrooms 1 cup light soy sauce 1/2 cup mirin 1 tablespoon thinly sliced fresh ginger 3 tablespoons Thai sweet chile sauce 1/4 cup canola oil Kosher Salt Two 14-ounce packages soba noodles 4 large carrots. finely julienned 1 cup finely julienned pickled Daikon (see note) 1/2 pound mung bean sprouts 1/4 cup black sesame seeds Directions: In a small saucepan, combine the shiitake with the soy sauce, mirin, and ginger and simmer over low heat for 10 minutes. Strain the liquid into a blender and add the sweet chile sauce and oil. Blend until emulsified. Let the dressing cool. Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Drain in a colander and set the colander in the ice water. Toss the noodles to cool; drain well, shaking out the excess water, and transfer to a bowl. Add the carrots, daikon, bean spouts, sesame seeds and dressing to the noodles and toss to coat. Serve lightly chilled or at room temperature. MAKE AHEAD! The salad can stand at room temperature for up to 3 hours. The dressing can be refrigerated for up to 2 days. NOTES Pickled daikon radishes are available at Japanese and Korean markets. any pickled radish is a good substitute. (note from the blogger: this recipe is from Food and Wine Magazine, not a recipe from feeling-food or any of its members.)

Cold Soba Salad with Dried Shiitake Dressing.

total time: 1HR
servings: 20 

  • healthy!
  • make-ahead!
  • vegetarian!
this sweet and savory Japanese-style cold noodle salad is an easy dish to serve to a crowd, since it’s delicious chilled or at room temperature. use preshredded carrots in place of julienned to make it even more quickly.

Ingregdients:
  • 1/2 ounce dried shiitake mushrooms
  • 1 cup light soy sauce
  • 1/2 cup mirin
  • 1 tablespoon thinly sliced fresh ginger
  • 3 tablespoons Thai sweet chile sauce
  • 1/4 cup canola oil
  • Kosher Salt
  • Two 14-ounce packages soba noodles
  • 4 large carrots. finely julienned
  • 1 cup finely julienned pickled Daikon (see note)
  • 1/2 pound mung bean sprouts
  • 1/4 cup black sesame seeds

Directions:

  1. In a small saucepan, combine the shiitake with the soy sauce, mirin, and ginger and simmer over low heat for 10 minutes. Strain the liquid into a blender and add the sweet chile sauce and oil. Blend until emulsified. Let the dressing cool.
  2. Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Drain in a colander and set the colander in the ice water. Toss the noodles to cool; drain well, shaking out the excess water, and transfer to a bowl. Add the carrots, daikon, bean spouts, sesame seeds and dressing to the noodles and toss to coat. Serve lightly chilled or at room temperature.
MAKE AHEAD!
The salad can stand at room temperature for up to 3 hours. The dressing can be refrigerated for up to 2 days.
NOTES
Pickled daikon radishes are available at Japanese and Korean markets. any pickled radish is a good substitute.

(note from the blogger: this recipe is from Food and Wine Magazine, not a recipe from feeling-food or any of its members.)

Tags: Food