This is a little something I whipped up today for my own lunch. The squiggly green things are soba noodles infused with green tea, which accounts for that lovely verdant hue. I’m not really going to get into a deep, well-measured recipe, as I made this dish in an off-the-cuff fashion. But, in short, I’ll describe my method. Try to keep up.
I quickly cooked a handful of smallish peeled-and-deveined shrimp (U-31-35, if you can dig it) in approximately six cups of a quick poaching liquid made up of 70% water and 30% dry white wine with a piece of fennel, two celery stalks, a slice of white onion, a pinch of sugar, and a good amount of kosher salt (think 2 or three tablespoons). Brought it to a boil, added the shrimp, reduced heat and simmered for three minutes. Killed the heat and covered the pot for four or five minutes. I drained the shrimp and dropped them in ice water to cool completely.
While I did all that I also boiled the green tea soba noodles until al dente. I rinsed them in cool water and then drained them. I tossed the cooked noodles with a tiny bit of toasted sesame oil to keep them from sticking together and to impart some of that nutty loveliness into the noodle. I popped the noodles in the fridge for about 30 minutes to cool.
I cut the shrimp into two symmetrical halves lengthwise and chucked them in a big bowl with some of the noodles. I added a little sunflower oil, some daikon radish sprouts, some slivered fresh ginger, a bit of soy, a bit of ponzu, a couple splashes of dashi broth, a nice scattering of sesame seeds, a pinch of sugar, a little salt & pepp, some chopped green onions, a big dose of furikake, and some of these little tempura crunchies I find in the cooler at the Japanese market. I don’t know what they’re called, but I believe they are used as a sort of soup crouton. I like them in salads.
The noodle salad was fantastic! Very refreshing, super-light, and substantial. Perfect for a hot summer day.
Make this dish. If you don’t know some of the words I use above, Google ’em and figure it out! Happy cooking, y’all!