Free Recipe Chilled Somen Noodles with Sauce
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Chilled Somen Noodles with Sauce Recipe
4 oz Shiitake mushrooms
8 oz Asparagus; trimmed
4 oz Sugar snap peas
3 tb Sesame seeds; toasted
2 ts Sesame oil
3 tb Soy sauce
2/3 c Cilantro leaves; chopped
3 tb Rice wine vinegar
1 Bag somen noodles; (8.8 oz)
1-1/2 oz Enoki mushrooms; trimmed
3 Scallions
1 oz Shiso or mint leaves
6 oz Silken tofu; cut 1 cubes
1 Piece ginger (2 ); julienned
Chilled Somen Noodles with Sauce Preparation
Bring a large pot of salted water to a boil, and have a large bowl of ice water ready to cool the vegetables. Remove stems from shiitake mushrooms; blanch for 20 seconds, place in ice water, and transfer to a small bowl when cool. Repeat this process with the asparagus and sugar snap peas, blancing the asparagus for 1 minute and the sugar snap peas for 1 1/2 to 2 minutes, until bright green but still crunchy. Thinly cut the green part of the scallions diagonally and julienne the white part; set aside. With the back of a knife or a rolling pin, crush sesame seeds until they almost become a powder. Combine in a small bowl with sesame oil, soy sauce, cilantro, and rice wine vinegar. In a small bowl, toss shiitake mushrooms with 2 teaspoons of the sesame oil mixture, and divide remaining mixture among four small dipping bowls. Bring a large pot of salted water to a boil. Add the somen noodles, and cook until tender but still firm, about 5 minutes. Drain the noodles in a fine sieve, and rinse with cold water to stop them from cooking. Divide the noodles among four serving bowls, and put a small handful of ice cubes into each bowl to keep the noodles chilled. Arrange the remaining ingredients in various serving dishes, so that guests can help themselves. Makes 4 servings. Comments: This recipe can be expanded to feed more people, as it makes wonderful party food. Feel free to make substitutions with the vegetables. Source: Martha Stewart Living Magazine, Jun 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 165 Calories (kcal); 6g Total Fat; (28% calories from fat); 6g Protein; 28g Carbohydrate; 0mg Cholesterol; 779mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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