Project Cold Noodle Salad

Jun 12, 2021 | Cooking Club

Make a COLD NOODLE SALAD in your kitchen

FIRST… choose your NOODLE: thread-thin sōmen … or thick, slithery-chewy udon … rustic wholegrain soba … or curly-springy chūka soba.

NEXT… decide if you want to serve your noodles DIPPING-STYLE (tsuké-jiru) or  POUR-OVER STYLE (kaké-jiru) and choose your DIP SAUCE or DRESSING accordingly. If making a classic dipping sauce for sōmen, soba or udon start with umami essence (a vegan version is available, too) and adjust intensity of flavor with stock (either Standard Sea Stock or Kelp-Alone Stock). A sesame-enriched sauce is served with chūka soba; it can be clear or creamy-and-thick.

CHOOSE some CONDIMENTS: as a general rule, grated GINGER accompanies sōmen and udon, WASABI is served with soba, and various kinds of NEGI (scallions and leeks) are served with all types of noodles. In addition, uméboshi plums and shredded shiso leaves pair well with sōmen, udon and soba. Thin slices of lemon, lime are also refreshing.

 

Toppings for Cold Noodles

Eggs make a great topping to all sorts of noodle dishes. Impatient Coddled Eggs (WASHOKU pg 292), thin sheets of omelet sliced into ribbons (WASHOKU pg 290) and rolled omelet are all good choices.

More topping ideas can be found  on the Cold Noodles Part Three post.

Topping items that can be made ahead and store well for several weeks in the refrigerator include: Gingery Enoki Mushrooms with Carrots (pg 127 KANSHA) and soy-simmered shiitaké mushrooms.

Show Us Your Kitchen Project

QUESTIONS? COMMENTS?
Ready to SHARE YOUR KITCHEN PROJECT with others?

KITCHEN CULTURE Cooking Club members, head over to our Facebook Group. Not yet a member? Please join – membership is opt-in and free of charge.

Looking forward to seeing what you’re making in your kitchen…

PROJECT Noodle-Slurping

PROJECT Noodle-Slurping

NOODLE-SLURPING Anyone who has ever spent time in Japan, or regularly eats at Japanese restaurants, knows  (all too well)  the sound of slurping. Noodles, for sure, but soup, tea and other liquids, too. Although noodles, soup and beverages are part of every food...

Project Kayaku Gohan

Project Kayaku Gohan

Vegetables cooked into RiceKayaku (Takikomi) Gohan加薬 (炊き込み) ご飯 In different parts of Japan, rice that is cooked in a flavored liquid with a variety of ingredients (that went to flavoring that liquid) goes by various names. The most generic is takikomi because it...

Thanksgiving Rituals in Japan

Thanksgiving Rituals in Japan

In Japan, rice is more than just sustenance. It holds symbolic and sacred significance. Rice yield was also a measurement of wealth during the Edo Period (1603-1868). Early records of rituals celebrating the harvest and entreating future prosperity, called nii namé...

Chawan Mushi (Steamed Egg Custards)

Chawan Mushi (Steamed Egg Custards)

Silky, savory egg custards called CHAWAN MUSHI 茶碗蒸し are served in cups with a spoon. The egg and dashi mixture is delicately seasoned with mirin and light-colored soy sauce. Various tidbits such as mushrooms, ginko nuts, chicken, shrimp or kamaboko (fish sausage) can...

Recent Posts & Projects