We're talking about noodles here, saucy, suck-'em-up loudly, chilled sesame noodles. Is there anything yummier to surreptitiously score in a robe around midnight? You get the picture: bowl lifted to face, fork after furious forkful slurped without shame.
And our harmonious vinaigrette of salty soy, tangy rice vinegar, nutty sesame oil and honey comes together in about 30 seconds, which frees you to pursue that yoga class, or meditation.
Yield: 6 servings.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 1/4 cup sesame seeds
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 6 teaspoons soy sauce
- 2 teaspoons honey
- 8 ounces soba noodles (or lo mein, udon, or whole-wheat noodles)
- 4 green onions, thinly diagonally sliced
- 1 lime, quartered
- Seedless cucumber, julienned for garnish (optional)
Preparation:
1. Toast the sesame seeds in a nonstick skillet, shaking often, until golden; remove from heat and set aside.2. Whisk together the vinegar, sesame oil, soy sauce and honey.
3. Cook the noodles according to package directions; drain and rinse in cold water. Shake the colander to remove excess water, and place the noodles in a serving bowl. Toss with sauce and green onions. Add the sesame seeds and toss again, then add a generous squeeze of lime juice. Chill for at least an hour to allow flavors to mingle.
4. Taste and adjust the seasoning if necessary -- an extra dash of soy sauce will enliven the taste. Garnish with cucumber if desired. Serve cold.
Diva note: If the soba noodles' package directions are written in Japanese, cook them only 3-4 minutes before draining.
Recipe from Culinary Confessions of the PTA Divas
