A dish I ate at a Chinese restaurant in the Philippines inspired this recipe. I guess it was the combination of Philippine and Chinese cuisine that I couldn't forget: The cold noodles were topped with stir-fried vegetables and fresh squid. I use smoked salmon instead and think this version tastes even better than the original.
Recipe Ingredient Details:
8 ounces thin soba noodles
2 tablespoons teriyaki or shiitake mushroom sauce
1 medium cucumber, peeled, seeded, and cut into thin strips
1 small yellow pepper, seeded and cut into thin strips
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
4 ounces smoked salmon, cut into long strips
Salt and white pepper (to taste)
2 tablespoons toasted sesame seeds
Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking.
Place noodles in a serving bowl. Mix thoroughly with teriyaki sauce. Toss in cucumber, yellow pepper, oil, vinegar, and salmon. Season with salt and pepper if needed. Garnish with sesame seeds.
Recipe Additional Notes:
Ying Chang Compestine is the author of three children's books, including The Story of Noodles (Holiday House, 2002), and three cookbooks, including Secrets from a Healthy Asian Kitchen (Avery Penguin Putnam, 2002).
Calories 305,Fat 8,Perfat 23,Cholesterol 8,Carbo 44,Protein 16,Fiber 1,Sodium 1,020
Mon, 2012-07-09 18:34