Description
Traditionally, these Japanese plum noodles are drizzled with a spicy dressing and served cold on very hot days. They’re hard to find, so white somen or buckwheat soba noodles can be substituted. For even more color, add thinly julienned vegetables.
Ingredients
- 8 ounces, weight Ume Somen, White Somen, Or Buckwheat Soba Noodles
- Canola Oil As Needed
- 4 cups Thinly Julienned Vegetables (optional)
- 1 cup Fresh Cilantro Leaves, Loosely Packed
- 3 whole Scallions, Thinly Sliced
- Sesame Seeds For Garnsh
- FOR THE DRESSING:
- ⅓ cups Unseasoned Rice Vinegar
- ⅓ cups Canola Oil
- 1 Tablespoon Sriracha
- 1 Tablespoon Toasted Sesame Oil
- 1 Tablespoon Granulated Sugar
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
Cook noodles in boiling salted water for 3–4 minutes, stirring frequently, until al dente. They should be soft enough to eat, but not get mushy. Rinse noodles in cold water and drain well. Place noodles in a large bowl and toss with a drizzle of canola oil to prevent them from sticking together.
In a medium bowl, make dressing by whisking together rice vinegar, canola oil, Sriracha, toasted sesame oil, sugar, salt, and pepper. Pour dressing over noodles, veggies, cilantro, and scallions; toss well to coat. Top with sesame seeds. Serve immediately.
Note: Options for julienned vegetables include carrots, radishes, zucchini, cabbage, snow peas, cucumbers, bell peppers, etc.
