This all started when I saw gluten-free ramen at Costco. You know, that den of the budget-killing impulse buy. It’s freakin’ hot, but I thought they might make a nice cold salad – you know how you have cold soba noodles? Then of course I Google to see if this an original idea, and nope. It’s called Hiyashi Chuka, but looks like there has to be corn and slivered egg to be called that. Or, I could be wrong. But man there are some tasty-sounding options out there!
This is really best with these noodles just cooled to room temp (since they’re rice-based. You know how rice noodles get hard when they’re ice cold), and all the other ingredients icy cold.
Cook, rinse and cool the noodles according to package directions.
While that is happening, slice up:
leftover steak (or shrimp, or tofu)
In a small dish, mix together:
1T soy sauce or tamari
1 T rice vinegar
1 tsp sugar
1 tsp grated ginger
1 tsp toasted sesame oil
Serve hot chili oil on the side
So….I may or may not have purchased one of those spiral slicers.
This week it’s another cucumber salad, this time with salty sesame flavor. Yum!
It’s ok to make the sauce ahead of time, but you should really toss it together and then eat it right away. It’s best when the cukes are super crisp as opposed to marinated. It seems like a lot of ingredients, but it’s not super hard: some rice vineger, mirin, soy sauce, toasted sesame oil along with some minced ginger, a dash of white miso and some black and white sesame seeds.
Garnish with some pickled (unsweetened) ginger, and away we rock and roll.
I thought this would actually be awesome with some cubed avocados and some tuna, but haven’t played with that yet.
Hope you enjoy it!
For the sauce
1/4 c. seasoned rice vinegar
1 tsp. mirin
1 tsp. minced ginger (I used a Dorot cube)
1/2 tsp. white miso
1 tsp. soy sauce
1 Tbsp. toasted sesame oil
1 tsp. each white and black sesame seeds
For the salad
1/2 english cucumber, sliced on a spiral slicer**
For the garnish
Pickled, unsweetened ginger (those red sticks)
Mix all the ingredients for the sauce.
Pour the sauce over the cucumber.
Garnish with the red ginger.
**If you don’t do the spiral bit, 1/8″ thick half-moons will do just dandy.
Fat 4 g
Sodium 103 mg
Carbs 2 g
Protein 1 g