| 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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