If you love pasta noodles but don't like the fat, culinary expert Phillip Yi has just two words for you--soba noodles.
Mirin-Dashi Soba Noodle Dish
Ingredients:
1 lb. dried soba noodles (4 to 6 servings)
2 qts. water
1 cup cold water
4 Tbs. mirin (sweet cooking wine)
2-1/2 cups dashi (fish stock)
1/2 cup and 2 Tbs. dark soy sauce
1 tsp. sugar
Preparation:
In a large pot, bring water to a rolling boil. Add noodles and one cup cold water. Again, bring noodles to boil. As the noodles boil, prepare the dipping sauce. Cook them until firmly done (al dente). Serve cold with dipping sauce, giant white radish (ground), green onions and wasabi.
For the dipping sauce, preheat a saucepan over medium heat. Add mirin first to burn off the alcohol. Add dashi soon after, along with soy sauce and sugar. Stir, heating not quite to a boil. Stir again and turn off heat (leave saucepan on stove eye).
Ginger-Garlic Soba Noodle Dish
Ingredients:
1 lb. soba noodles
2 Tbs. olive oil
2 Tbs. garlic, finely chopped
1 Tbs. fresh ginger
1/4 cup soy sauce
Preparation:
Prepare noodles as you would regular pasta noodles. Add them to boiling water and cook until firm (or desired firmness). In a hot saucepan, combine remaining ingredients, adding soy sauce last. Remove from heat before soy sauce can boil (about one minute total). Pour over noodles, then toss and serve.
Guests Phillip Yi
Director / Sushi Instructor, California Sushi Academy
1611 Pacific Ave.
Venice, CA 90291
Phone: 310-581-0213
Fax: 310-306-2605
E-mail:
e-mail@sushi-academy.com
Website:
www.sushi-academy.com
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