A Favorite Recipe: Japanese Noodle Salad
4 tablespoons soy sauce
5 tablespoons canola oil
1 tablespoon Japanese rice vinegar
2 strips kombu seaweed
1-2 tablespoons sugar
2 teaspoons mirin
2 tablespoons lemon juice
1 garlic clove
8 oz oriental-style rice noodles
8 oz soya bean pods
20 snow peas, washed and sliced finely on an angle
1 small bunch chives, washed and cut into ½" batons
1 tablespoon sesame seeds, toasted
2 ripe avocados, seeds and skin removed, thinly sliced
This simple salad is all about the dressing, which can also be used as a dipping sauce for grilled meats and especially seafood. Soya bean pods can be bought at most Asian or Japanese food stores in the freezer section and are yummy cooked in salted water and eaten straight from the pod. Rice vinegar, kombu and mirin are sold in Japanese stores and, frequently, general supermarkets.
- To make the dressing, blend the soy sauce, oil, rice vinegar, kombu, sugar, mirin, lemon juice and garlic with a bar blender to release the flavor from the kombu. Allow to stand 1 hour or refrigerate overnight. Strain and reserve.
- Cook noodles in boiling water as per packet instructions. Drain and allow to cool. Place in a bowl.
- Cook soya bean pods in boiling salted water for 2 minutes, drain and when cool enough to handle, pod the beans.
- Add to noodles with chives, sesame seeds and half the avocado. Dress with ¾ of the dressing.
- Place in 4 bowls. Garnish with remaining avocado and dressing.