Thursday, June 27, 2013

Cold Kimchee Sesame Noodles Recipe


This dish takes the sting out of a heat wave—cold kimchee sesame noodles. Fine-aged kimchee perfectly complements the texture and flavor of sesame-peanut sauce. Instead of doctoring up that tub of leftover Chinese take-out, make it from scratch. The only thing better is more kimchee. Here’s what you need for this sloppy good dish. This dish yields four servings

Sauce:
  • 3 tbsp sesame paste
  • 3 tbsp smooth peanut butter
  • 1/4 cup dark soy sauce
  • 3 tsp rice wine vinegar
    or 2 tsp apple cider vinegar + 1 tsp water
  • 2 tsp kimchee juice
  • 1 tsp ginger, grated
  • 1 glove garlic, minced
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
In a small bowl dissolved sugar into soy sauce, vinegar and kimchee juice. Mix in sesame paste, peanut butter and remaining ingredients until you form a silky smooth paste that is the consistency of pancake batter. Add a little water if it’s too thick.
  • 5 oz dried soba noodles
  • 1 tsp dark sesame oil
  • 1 small chicken breast or 2 oz firm tofu
  • 4 cups water
  • 1 vegetable bullion
  • 1 oz Napa cabbage kimchee (beachu), sliced
  • 6 baby carrots, jullienned
  • 1 small Asian cucumber, cut into small pieces
  • 1 small onion, thinly sliced
  • minced scallions (optional)
  • toasted sesame seeds
  • salad greens
  • pinch salt
Bring four cups of water to a boil and cook noodles until they are al dente—overcooking makes mush. Dress noodles with sesame oil and allow to cool, then refrigerate. Dissolve vegetable bullion in water and bring to a boil. Add carrots and chicken breast, reduce heat and simmer for eight minutes. Remove from heat allow to poach for ten minutes. Drain and refrigerate. When thorough cooled, cube chicken into 1/2" pieces, slice carrots into match sticks and mix with a little kimchee juice and a pinch of salt. For a vegan version, drain firm tofu and dice into 1/2" cubes and marinate in kimchee juice.

Toss noodles with sauce, kimchee, cucmbers, onion and carrots. If it’s too thick add a little of the poaching water. Divide into four bowls with salad greens and serve with diced chicken or tofu, kimchee, sliced carrots, toasted sesame seeds and scallions. Suggestion: On those over 90°F days, serve noodles over crushed ice and enjoy.





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