August 28, 2007
Six Flavor Summer Somen Salad with Cucumber and Green Onion
Ingredients:
150 gram package somen noodles
4 scallions, chopped
1 cucumber* sliced
4 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sake
1 tablespoon miso (your choice)
2 inch knob fresh ginger, finely grated
sesame seeds to taste
Directions:
Cook somen in boiling water for about 2 minutes. Drain and rise in cold water. Place in a bowl. In a small bowl, whisk together the vineger, ginger, oil, miso, sake, soy sauce and sesame seeds. Toss with noodles. Top with green onions and cucumber. Serve.
Yield: about 4 servings
*Try and use a variety of long Asian variety or sub an English cuke if necessary.
150 gram package somen noodles
4 scallions, chopped
1 cucumber* sliced
4 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sake
1 tablespoon miso (your choice)
2 inch knob fresh ginger, finely grated
sesame seeds to taste
Directions:
Cook somen in boiling water for about 2 minutes. Drain and rise in cold water. Place in a bowl. In a small bowl, whisk together the vineger, ginger, oil, miso, sake, soy sauce and sesame seeds. Toss with noodles. Top with green onions and cucumber. Serve.
Yield: about 4 servings
*Try and use a variety of long Asian variety or sub an English cuke if necessary.
My thoughts:
This is one of of those totally off the cuff-use-up-whatever-is-on-hand recipes that turned out really well. Amazingly well. I basically made it to use up some somen I found languishing in the back of the cabinet, but it has become of my husband's new favorite recipes. If you don't have somen, you could use the thicker, buckwheat soba noodles would work as well, but I like the finer texture of thin wheat noodles. I've generally only had somen served cold with a flavored broth or dressing, toppings and the noodles all in separate bowls or it hot in soup or my favorite incarnation, nagashi somen. It is so hot out, a quick noodle salad sounded like a less daunting, but no less tasty option. I served with with a simple miso glazed eggplant and added a bit of miso to the dressing to help tie the flavors together. The combination of the miso and the sake added a sort of salty/vaguely sweet touch that I enjoyed. The salad keeps well overnight for lunches the next day.
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9 Comments:
Yum, sounds good!
This looks fabulousmandI love recipes that offer a lot of flexibility to adapt to what you have on hand. I am definitely going to try this!
This is one of my favorite pig out foods. I like to add grilled chicken and some chili paste or sambal olek to spice it up.
are you ever worried that you're going to spell somen wrong and have a whole different recipe? ;-)
I have been making a lot of dishes like this lately. Always so fresh and tasty, and what a great way to use up what ever is in the fridge waiting to die.
Man, this looks good. Imagine if you had some shrimp or grilled chicken in there...
so light and summery -- i love the sound of this.
You highlight what is the true "Joy of Cooking" - creative use of ingredients waiting to be consumed! That is so much more fun than going to the store with a list of ingredients for a certain recipe, most of which are out of season and not local. Baltimore hides away so many wonderful cooks!
I just made this dish and served at our church potluck. It really stood out among all the bowls of potato salad and coleslaw. It tasted great, I did not have sake, so added redwine, and did not have enough miso and added tahini. I think next time. I used soba noodles, and the next time I make it, I think I'll add a bunch of wilted spinach.
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