This cold noodle salad is the result of a moment of embarrasement.
I have atight phone relationship with the lady at the other end of the line at myfavorite chinese restaurant, a fact that happens simply because they havedelivery, it’s chinese food after all, and they’re fast and bring me diet coketoo, which is not a minor detail sometimes. If there’s coffee, yogurt, diet coke,pasta or rice to reheat, I can live a few days without leaving the house. Thataside, it has come to a point that when I say ‘…curried chicken chow fan’, shesimply asks ‘do you need a diet coke too?’ and then proceeds to tell me theamount, a goodbye and hangs up. Yep, we don’t need to exchange phone numbers oraddresses because, apparently, I’m the only one asking for the same dish everysingle time for the last two years. Last week I went crazy and ordered chickenchow fan, and heard no curry? from theother end of the line, and then she had to laugh because frankly I need a life.Being social is a good thing theytell me, keeps you young and active.
Anyway,these sesame noodle salad was my second attempt to start cooking asian food athome, in an attempt to stop the chow fan invasion. The first one was the szechuan pork and carrots, and let me tell you, both recipes leave the chicken and rice languishing in the fridge, no matter how nice the chinese lady is on the phone.
Discoveringsoba noodles happened after I started this blog, those rather ugly coloredstrings appeared everywhere, sounding interesting and something I should, nomatter what, incorporate in my life if I wanted to be a food blogger. Much like kale or coconut oil. I’m a fannow, big time, buy them in bulk almost, after the first time I ran out of them,and realized I had to trek all the way to the chinese market to buy them. As Itold you before, asian food is not our thing in this country. And besides,they come in the neatest, prettiest bundles ever, all tied with a cutecheckered paper – how can you not want to buy them?
There aretwo parts to this recipe. One is, obviously, the sesame asian noodle salad,just as you see it in the pictures, with fried shallots, green beans andonions on top of soba noodles smothered in homemade sesame mayonnaise, and theother is the mayo itself. Oh boy! Probably the best I’v ever made. Being thesesame lover that I am, it was one of those recipes that first caught my eyeand I went right into the kitchen and made it. Definitely worth a gold star.
And thecold noodle salad? Worth as many gold stars as you want.
SESAME ASIAN NOODLE SALAD
adapted fromThe Silver Palate Cookbook, by Julee Rosso and Sheila Lukins
Makes 4 servings
For the sesamemayonnaise:
2 egg yolks
2 ½ Tbsrice vinegar
2 ½ Tbs soysauce
3 Tbs goodmustard (I used ancient)
¼ cup toastedsesame oil
1 cup oliveoil
1 ½ cupscanola oil
1 teaspoonsriracha or similar
For the noodlesalad:
1/2 cupsesame mayonnaise, recipe above
4 portionssoba noodles
¼ cupcanola or peanut oil
2 cupsgreen beans, cut into pieces (you can use frozen, but defrosted)
1 largeshallot, thinly sliced
½ cupthinly sliced green onion
Sesameseeds, to garnish
For thesesame mayonnaise:
Put egg,yolks, vinegar, soy sauce and mustard in the bowl of a food processor andprocess 1 minute. With the machine on the lowest speed, start adding the sesameoil in a very thin stream, followed by the olive oil in the same way. Finally addthe canola oil, gradually but you don’t need to be so careful since themayonnaise will have emulsified by now.
Addsriracha and taste. Adjust seasonings accordingly.
Makes about 2 1/2 cups.
For the noodlesalad:
Cooknoodles in abundant salted water.
Meanwhile, heatoil in a skillet and add shallots and green beans. Cook for a few minutes,until most shallots are crispy. Transfer to a paper to drain while preparingthe noodles.
Rinsenoodles under cold water and transfer to a bowl, or to the same pot where youcooked them. Add the mayonnaise and mix. Add more if you want.
Transfer toa serving platter, and top with green beans, shallots, green onions and asprinkle of sesame seeds.