| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Pasta, Oriental | 4 | Servings | |
INGREDIENTS
| 6 | oz | Soba noodles |
| 1 | tb | Gingerroot, fresh, grated |
| 2 | tb | Rice vinegar |
| 2 | ts | Asian sesame oil |
| 1 | ts | Soy sauce |
| 1/4 | ts | Sugar |
INSTRUCTIONS
In a 4-quart kettle bring 3-1/2 quarts salted water to a boil for noodles. Hve a bowl of ice & cold water ready. In a small sieve over a small bowl press gingerroot to extract juice. In a bowl stir together 1 t. ginger juice & remaining ingrediants with salt to taste. Add noodles to boiling water & cook 2 to 4 min. or until al dente. Drain noodles in a colandar & immediately transfer to ice water. Swish noodles until cold and drain. Add noodles to dressing & toss well. Noodles may be made 1 hr. ahead & chilled, covered. Source: Gourmet Mag. Sep. 1996 Posted to MM-Recipes Digest V5 #024 by Judith Vonneumann <pooh4jvn@ix.netcom.com> on Jan 24, 1998
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