![]()

This cool vegetarian noodle dish is a perfect meal for a hot summer day. Since it is served at room temperature, you can prepare everything several hours ahead, then assemble it at the last minute. The dressing keeps overnight in the refrigerator.
Dressing
2 tablespoons minced ginger
1/4 cup mirin (sweet rice wine)
1 tablespoon sugar
1/2 teaspoon sea salt
3 tablespoons tahini (sesame paste)
1 tablespoon cayenne pepper
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
Make the Dressing
1. Combine all the ingredients in a saucepan and heat over medium-low heat, stirring until the tahini is dissolved. Transfer to a bowl and set aside to cool. (To store, transfer the dressing into a glass jar with a tight-fitting lid; it will keep for a couple of days refrigerated. To serve, add 1 to 2 tablespoons water to the dressing and heat in a small saucepan until the sesame paste is dissolved. Let cool before serving.)
Makes 3/4 cup
Noodles
1 tablespoon sugar
1/2 cup mirin (sweet rice wine)
3 tablespoons soy sauce
1 teaspoon sesame oil
6 shiitake mushrooms, stems removed
3 leeks
1 pound asparagus, tough stem ends removed
1 cup snow peas
2 bundles soba (buckwheat) noodles
2 cups bean sprouts
Make the Noodles
2. Heat the grill.
3. While waiting for the grill to get hot, combine the sugar, mirin, soy sauce, and sesame oil in a large bowl and whisk to mix. Add the mushrooms, leeks, asparagus, and snow peas. Toss lightly and set aside.
4. Put a fine-mesh grill rack over the regular rack. Put the mushrooms, leeks, and asparagus on the grill over medium-high heat and brush with the marinade. Grill the asparagus until they are slightly charred and the color has brightened, about 2 minutes. Grill the leeks until slightly charred and soft, about 3 minutes. Grill the mushrooms until slightly charred and soft, about 3 minutes. Transfer to a plate. Put the snow peas on the grill last and cook until the color brightens, about 1 minute.
5. When they are cool enough to handle, slice the asparagus, leeks, and mushrooms into thin diagonal slices. Set aside.
6. Cook the soba in a large pot of boiling water until soft, 3 to 4 minutes. Drain in a strainer and rinse well with cool water. Squeeze the noodles to extract all the excess water. Transfer to a bowl. Add the bean sprouts and grilled vegetables.
7. Just before serving, add the dressing to the noodles, and mix well.
Makes 6 servings
from:
Asian Grilling
85 Satay, Kebabs, Skewers and
Other Asian-Inspired Recipes for Your Barbecue
by Su-Mei Yu
William Morrow, June 2002
ISBN: 0066211190
Hardcover, 176 pages
$24.95; $37.95 (CAN)
Recipe reprinted by permission.
Recipes
This page created September 2002

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC