Sometimes in the midst of a busy winter season we need to take a moment to peel, slice, or julienne some vegetables. Prep a large batch of sauce and keep soba or somen noodles on hand in your cupboard. This recipe can be assembled in less than half an hour (if helping hands cooperate) and makes an easy and nutritious dinner. Use whatever leftover veggies you have from more ambitious ventures to stir into the noodles. We recommend slicing them into “matstick” shapes so the mix in with the noodles for a nice subtle crunch.
COLD NOODLE DISH
1 lb Asian noodles (e.g., instant whole grain rice vermicelli, somen, soba)
assorted vegetables, such as:
- spinach, needs to be sautéed
- mushrooms, needs to be sautéed
- cabbage, sliced thinly
- yellow squash, julienned, can be sautéed
- carrots, julienned
- cucumber, julienned
- Asian pears, sliced
- 2-4 scallions, thinly sliced
- 1-3 radishes, thinly sliced/julienned
2-4 tbsp sesame seeds, for sprinkling
Cook noodles according to package instructions. Drain and rinse under cold water until cool. Drain.
Meanwhile, prepare vegetables. Cut and sauté any vegetables that need to be cooked.
Arrange vegetables in dishes like a taco bar. Distribute noodles between bowls for students, then have them add their own toppings. Encourage them to try new/different foods. Can practice “plating” – i.e., arranging vegetables nicely over noodles. Sprinkle with sesame seeds. Top with sauce (can add chili flakes if want), toss toss and dig in.
¼ cup sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp honey
2 garlic cloves, minced
Combine all ingredients.