Cold Sesame Noodle Salad

Sesame and Soy Soba Noodle Salad with Radishes and Scallions

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Cold sesame noodle salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of nutty sesame seeds, savory soy sauce, and tangy rice vinegar creates a delicious dressing that coats the noodles and vegetables perfectly.

History

Cold sesame noodle salad is a popular dish in Chinese cuisine, often served as a side dish or appetizer. The dish is believed to have originated in the Sichuan province of China, where sesame seeds are a common ingredient in many dishes.

Ingredients

0.25 cup of sesame seeds
2 tbsp of vegetable oil
2 tbsp of soy sauce
2 tbsp of mirin (rice wine)
2 tsp of rice vinegar
1 tsp of salt
8 oz (227 g) of soba noodles
3 medium radishes, cut into 0.13 inch rounds and then into 0.13 inch strips
2 medium scallions, trimmed and thinly sliced on a bias
0.5 cup of bean sprouts

How to prepare

Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2.5 minutes.
Set aside 1 tbsp of seeds.
Place the remaining seeds in the jar of a blender.
Add the oil and process on low speed for 10 seconds.
Scrape down the sides of the blender and process for another 10 seconds.
Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
Set the dressing aside.
Bring 3 qt (2.84 liter) of water to a boil in a medium pot.
Add the salt and soba noodles and boil until al dente, about 4 minutes.
Drain the noodles in a colander and return them to the cooking pot.
Add cold water to the pot, swishing the noodles around to wash away the starch.
Drain well.
Transfer the noodles to a large mixing bowl and toss with the dressing.
Let the mixture stand for 5 minutes.
Add the radishes, scallions, sprouts, and reserved tablespoon of sesame seeds and toss to combine.
Serve immediately.

Variations

Add some shredded chicken or cooked shrimp to the salad for added protein.
Mix in some julienned carrots or cucumber for extra crunch and freshness.
Drizzle some chili oil or sriracha on top for a spicy kick.

Cooking Tips & Tricks

Toasting the sesame seeds before blending them into the dressing helps to enhance their nutty flavor.

- Be sure to rinse the cooked noodles with cold water to stop the cooking process and prevent them from sticking together.

- For added crunch, you can sprinkle some crushed peanuts or cashews on top of the salad before serving.

Serving Suggestions

Cold sesame noodle salad can be served as a light lunch or dinner on its own, or as a side dish to accompany grilled chicken or tofu. It can also be served as a cold appetizer at a summer picnic or barbecue.

Cooking Techniques

Toasting the sesame seeds

- Boiling the noodles

- Mixing the dressing

- Tossing the salad ingredients together

Ingredient Substitutions

You can use any type of noodles for this recipe, such as soba noodles, spaghetti, or rice noodles.

- If you don't have rice wine, you can substitute with dry sherry or white wine vinegar.

- You can use honey or maple syrup instead of mirin for a sweeter dressing.

Make Ahead Tips

You can prepare the dressing and cook the noodles ahead of time, but wait to toss the salad ingredients together until just before serving to prevent the noodles from becoming soggy.

Presentation Ideas

Garnish the salad with some fresh cilantro leaves or thinly sliced red chili peppers for a pop of color. Serve the salad in individual bowls or on a large platter for a beautiful presentation.

Pairing Recommendations

Cold sesame noodle salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To reheat, you can enjoy it cold or let it come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of cold sesame noodle salad contains approximately 250 calories.

Carbohydrates

Each serving of cold sesame noodle salad contains approximately 35 grams of carbohydrates.

Fats

Each serving of cold sesame noodle salad contains approximately 10 grams of fats.

Proteins

Each serving of cold sesame noodle salad contains approximately 8 grams of proteins.

Vitamins and minerals

Cold sesame noodle salad is a good source of vitamin C, vitamin K, and manganese. It also contains small amounts of iron, magnesium, and calcium.

Alergens

This recipe contains soy and sesame seeds, which are common allergens. It may also contain gluten if using wheat noodles.

Summary

Cold sesame noodle salad is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Cold sesame noodle salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its nutty sesame dressing, crunchy vegetables, and tender noodles, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I had wandered into a quaint little café in the heart of Chinatown. The air was filled with the enticing aroma of sizzling stir-fries and simmering soups, and I couldn't resist the urge to sit down and sample some of the culinary delights on offer.

As I perused the menu, my eyes fell upon a dish called Cold Sesame Noodle Salad. Intrigued by the combination of flavors and textures, I decided to order it. When the dish arrived at my table, I was immediately struck by its vibrant colors and inviting appearance. The noodles were coated in a creamy sesame dressing, garnished with crunchy vegetables and fragrant herbs.

With my first bite, I was hooked. The noodles were perfectly cooked, the dressing was rich and flavorful, and the vegetables added a refreshing crunch. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

I asked the waitress for the recipe, but she simply smiled and told me that it was a closely guarded secret passed down through generations. Undeterred, I set out to recreate the dish on my own, determined to unlock its mysteries and make it a part of my own culinary repertoire.

I spent hours in my kitchen, experimenting with different combinations of ingredients and techniques. I tried to recall the flavors and textures of the dish I had tasted in the café, using my senses to guide me as I worked. Slowly but surely, I began to piece together the puzzle of the Cold Sesame Noodle Salad.

One day, while I was shopping at the local market, I ran into an elderly Chinese woman who was browsing the produce section. Something about her demeanor reminded me of the waitress at the café, and I felt a surge of inspiration. Without hesitation, I approached her and asked if she knew how to make Cold Sesame Noodle Salad.

To my surprise, the woman's eyes lit up with recognition. She explained that she had been making the dish for her family for years, using a recipe that had been handed down from her grandmother. Eager to learn from her, I asked if she would be willing to share her recipe with me.

The woman smiled warmly and agreed to meet me at her home the following day. As I entered her cozy kitchen, I was overwhelmed by the tantalizing scents of garlic, ginger, and sesame. The woman greeted me with a hug and invited me to sit at her table, where she began to teach me the art of making Cold Sesame Noodle Salad.

She showed me how to cook the noodles until they were al dente, then rinse them in cold water to stop the cooking process. She demonstrated how to make the dressing using a blend of toasted sesame oil, soy sauce, rice vinegar, and a touch of honey for sweetness. She also shared her secrets for marinating the vegetables in a mixture of garlic, ginger, and chili paste for added flavor.

As we worked together, the woman shared stories of her childhood in China, where she had learned to cook from her own grandmother. She told me about the importance of using fresh, seasonal ingredients and taking the time to savor each bite of food. Her words resonated with me, and I felt a deep connection to the traditions and wisdom that she was passing down to me.

After several hours of cooking and chatting, the Cold Sesame Noodle Salad was finally ready. We sat down at the table and savored each mouthful, relishing the interplay of flavors and textures that we had created together. The woman smiled at me, her eyes twinkling with pride, and I knew that I had found a kindred spirit in the world of food and cooking.

As I bid farewell to the woman and left her home, I felt a sense of gratitude and fulfillment wash over me. I had not only learned how to make Cold Sesame Noodle Salad, but I had also gained a new friend and a deeper appreciation for the power of food to bring people together.

From that day on, Cold Sesame Noodle Salad became a staple in my culinary repertoire. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared the dish, I thought of the elderly Chinese woman who had shared her recipe with me, and I felt a sense of connection to her and the generations of cooks who had come before us.

As I look back on that fateful day in the café in Chinatown, I am grateful for the serendipitous encounter that led me to Cold Sesame Noodle Salad. It is a dish that holds a special place in my heart, not just for its delicious flavors and satisfying textures, but for the memories and friendships that it has brought into my life. And for that, I will always be grateful.