Monday, June 2, 2014

Green Tea Noodle Salad

This meal is very rewarding. That being said, rewarding because it is a lot of work. If you want to enjoy a fancy salad on a hot summer day you have got to try this. Billy and I loved it. This meal is also for someone who is adventurous in the kitchen as well, because it does contain some ingredients not common in the American kitchen. Such as daikon, kombu, and choy sum. A radish, sea kelp, and Chinese cabbage.

The source for this recipe has become one of my beloved cook books that I frequently turn to for ideas and meal planning inspiration. It's perfect for someone who is gluten free, who want to have more vegetables in their diet, and loves Asian food already. The book does contain a lot of Ramen recipes which is delicious, but it is a bit more pricey to buy the gluten free, 100% buckwheat soba.

Wagamama's Green Tea Noodle Salad
Time: 45 min - 1 hr Serves: 2 - 3 
Gluten-Free Option | Vegan
Gluten-Free if 100% Buckwheat Soba Noodles are used, or use Brown Rice Pasta Vermicelli.
Adapted from Wagamama.

4 inch piece, daikon radish, peeled, shredded
2 carrots, shredded
6 oz buckwheat soba noodles (100% buckwheat for Gluten-Free)
2 sachets of green tea, or 2 tsp loose leaf, preferably organic
1 red or yellow bell pepper, sliced
1 red chile, finely sliced, taste for heat
3/4 ounce kombu (kelp seaweed), soaked in cold water, squeezed dry, sliced
2-3 tablespoons wagamama salad dressing, recipe follows
1 tsp himalayan pink salt
1 bunch of asparagus, woody stems discarded, cut in half
1 tablespoon coconut oil
1/2 cup choy sum (flowering Chinese cabbage), chopped
1/4 cup cilantro, chopped

Wagamama Dressing:
2 tsp finely chopped shallot
1-inch piece ginger root, peeled and grated
1 garlic clove, peeled, grated
1 1/2 tbsp rice vinegar
1 tbsp ketchup
1 tbsp water
very scant 1/2 cup oil (olive, vegetable, or coconut)
3 tbsp soy sauce, less sodium, organic preferred

How To:
1. Place shredded daikon and carrot in a bowl with water and ice. Place in fridge for 30 minutes up to an hour.

2. In a large pot add water till 3/4 full. Add green tea. Boil water over high heat. Add soba noodles. Cook for four minutes or until al dente. Drain and refresh under cool water. If using sachets, remove and discard. Set aside.

3. Drain daikon and carrot. In a large bowl mix together, the drained daikon, carrot, noodles, red bell pepper, chile, kombu, and 2 to 3 tablespoons of the wagamama dressing. Add salt, and toss. Divide between two plates.

4. Heat a cast iron skillet or heavy duty pan over high heat. Once pan is smoking add asparagus. Add oil. Saute for 2 to 3 minutes. Add choy sum. Cook for another 30 seconds and turn off heat. Top the cold salad with the cooked asparagus and choy sum. Garnish with cilantro.

5. Serve with dressing, in case you need more of this delicious sauce!

No comments:

Post a Comment

Thank you for stopping by! Feel free to reach out with any questions or comments below.

Related Posts Plugin for WordPress, Blogger...