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 Chunky Chowder

Project Chunky Chowder

When autumn evenings turn chilly, its time for a warm bowl of nutritious chowder. The origins of this one, kenchin-jiru, is thought to be resourceful monks at Kenchō-ji Temple (建長寺) in Kamakura. Utilizing vegetable scraps and bits of tōfu, temples throughout Japan...

Sudachi & Kabosu

Sudachi & Kabosu

The Japanese have consumed a variety of citrus for millennia, enjoying both the juice and peels of the fruit. Many who reside outside Japan have become familiar with yuzu, a member of the Rutaceae (citrus) family primarily prized for its aromatic yellow peel but...

PROJECT Sudachi & Kabosu

PROJECT Sudachi & Kabosu

The Japanese have consumed a variety of citrus for millennia, enjoying both the juice and peels of the fruit. Many who reside outside Japan have become familiar with yuzu, a member of the Rutaceae (citrus) family primarily prized for its aromatic yellow peel but...

Watermelon

Watermelon

Making use of every edible part of a food -- here the rind as well as the juicy flesh of watermelon -- is part of the Japanese notion of kansha (appreciation). More than just a frugal approach to limiting food waste, kansha is a mindset that embodies respect for the...

Explore

Archives