Soba Salad

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

While auditing one of our departments, an assistant asked
me what I was doing. "Listing your assets," I told her.

"Oh," she said. "Well, I have a good sense of humor and I
make great lasagna."

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                            TODAY'S RECIPE
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In Asia, noodles are often eaten chilled or at room temperature
as with this classic Japanese preparation. Soba are Japanese
noodles made from buckwheat flour, and if they are unavailable
in your area (look in the Asian section of your supermarket),
any noodle can be used instead.

Soba Salad

2 packages (5 oz, 140 g each) soba noodles
1 carrot, cut into 2-inch (5 cm) match sticks
4 dried shiitake mushrooms, soaked in warm water for 20 minutes, stems
removed, thinly sliced
1 scallions, cut into 2-inch (5 cm) match sticks
1 small cucumber, halved, seeded, and cut into 2-inch (5 cm) match sticks
1/4 cup (60 ml) daikon or radishes, cut into match sticks

For the dressing:
4 Tbs (60 ml) peanut oil
3 Tbs (45 ml) lemon juice
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) sesame oil
2 tsp (10 ml) grated fresh ginger
2 cloves garlic, finely chopped

Cook the noodles and carrot in boiling salted water according
to the package directions for the noodles. Drain and rinse with
cold water. Toss with the remaining vegetables in a large
serving bowl. Whisk together the ingredients for the dressing
and pour over the noodles. Toss until thoroughly blended. Serve
chilled or at room temperature.
Serves 4 to 6.
Received on Mon Jul 19 01:01:02 2010