Authentic Sesame Noodles
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
For the shitake dashi
- 8 dried shiitake mushrooms
- 1 inch kombu seaweed
- 900 ml water
For the sesame dressing
- 750 ml shitake stock
- 300 ml soy sauce
- 250 g granulated sugar
- 230 ml rice vinegar
- 40 ml sesame oil
- 2 inches gingerroot, grated
For the noodles
- 200 g soba noodles
- 1 cucumber
- 2 tomatoes, sliced
- 1⁄2 head iceberg lettuce
- 2 tablespoons toasted sesame seeds
Directions
- For the stock:
- put all the ingredients in a pan and bring to the boil. When boiling remove seaweed. Simmer for 40 minutes, strain and cool.
- For the dressing:
- Boil the prepared stock and add the soy, vinegar and and sugar - stir until dissolved. Add ginger and the sesame oil. The dressing is ready and can be stored in the fridge for upto six weeks.
- For the noodles:
- Cook the noodles in boiling water until tender. (note - soba noodles tend to boil quite violently so have a jug of water on hand to arrest the boil) Rinse the noodles in cold water and add the vegetables and dressing and toss until coated.
- The dish can also be adapted for a non veggie by adding some chopped chicken, ham or salmon.
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