Sesame Noodles

This salad goes well with Ginger Chicken, or a Spinach Salad with sweet n’ sour dressing, as it has a definite Asian flavor. Serve cold or at room temperature. Double or triple this recipe for a large group. Serves 4.

 

Cook, then drain, rinsing in cold water to cool:

> 8 oz. buckwheat noodles (”Soba Noodles”, in Oriental section of the grocery store)

Grill in iron pan, in a touch of olive oil; then set aside:

> 1 small red pepper, diced fine

Reduce liquid to approx. ¼ c., boiling in saucepan until it’s half-evaporated:

> ½ c. soy sauce > ¼ c. white vinegar

To the reduced mix, add and mix in:

> ¼ tsp. cayenne

To cooked noodles, add, mixing well:

> ¼ c. toasted sesame oil > Optional: 2 TBS. fine-diced green onion

Once oil’s been mixed into noodles, add the remaining ingredients:

> ¼ c. honey > ¼ c. toasted sesame seeds > grilled red peppers

Finally, toss back into pan of reduced soy sauce/vinegar, to coat noodles.

 

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