Chilled Sweet & Spicy Soba Noo­dles

Shape (Malaysia) - - Eat Right -

Start to fin­ish: 20 min­utes

255g soba noo­dles

2 firm nec­tarines or peaches, pit­ted

3 ta­ble­spoons gochu­jang (red chile paste)

1 ta­ble­spoon rice vine­gar

1 ta­ble­spoon soy sauce

1 tea­spoon sesame oil

1 seed­less cu­cum­ber, cut /2 into match­sticks

3 small car­rots, peeled and cut into match­sticks

1 cup shred­ded ro­maine

2 tea­spoons roasted sesame seeds

1. Bring a large saucepan of wa­ter to a boil. Cook noo­dles ac­cord­ing to pack­age direc­tions. Drain well, rinse un­der cold wa­ter un­til cool, and drain again.

2. Mean­while, finely grate half of a nec­tarine into a large bowl. Add the gochu­jang, vine­gar, soy sauce, and sesame oil to the bowl and whisk un­til well blended. Thinly slice the re­main­ing

nec­tarines and re­serve.

3. Add cooled noo­dles to the bowl with sauce and toss un­til evenly coated.

4. Di­vide the dressed noo­dles among 4 serv­ing bowls. Ar­range the nec­tarines, cu­cum­ber, car­rots, and ro­maine on top. Sprin­kle with the sesame seeds and serve with sliced nec­tarines.

Serves 4

DOU­BLE UP Nec­tarines are also in the dress­ing for sweet­ness in ev­ery bite.

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