Cold Noodles

Serving Size 2

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Jecca Chantilly 

  • 1 package Nasoya Pasta Zero Spaghetti  

For the broth:

  • 1/2 cup soy sauce 
  • 1/2 cup mirin 
  • 1/4 cup sake 
  • 1 1/2 cup water 
  • 2 pieces kombu 
  • 1 dried pepper 
  • ½ c dried shiitake mushrooms 

For the garnishes: 

  • 2 Persian cuumbers 
  • 1/2 tsp salt 
  • 1 tsp sesame seeds 
  • nori strips optional 
  • chopped scallions 

Preparation

  1. Prepare the broth. In a pot, combine soy sauce, mirin, sake, water, dried kelp, and dried pepper. Bring to a boil over medium heat, then reduce to a simmer. Simmer on low for 5 minutes. Toss in the shiitake and once fully submerged, turn off the heat. Steep for at least 10 minutes before straining. Place in the fridge to cool completely.
  2. While the broth is cooling, prep the garnishes. Slice the cucumbers into match sticks. Transfer to a small mixing bowl and add salt. Toss to coat well then set aside for 10 minutes. After 10 minutes, squeeze the cucumber to remove excess liquid. Transfer to a clean bowl and mix in sesame seeds. Place in the fridge until ready to use. Cut the nori (seaweed) into thin strips. Chop the scallions. Set aside until ready to use.
  3. Prepare the Pasta Zero. Drain water from package and add pasta to a strainer. Pour hot water over the pasta. Rinse with cold water. Transfer to a serving plate and garnish with cucumber and nori.
  4. To serve, pour both into a small bowl. Garnish with scallions and ice cubes to keep it chilled.
  5. Dip the soba noodles into the both and enjoy!

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