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Green Tea Soba and Somen Noodles
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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4 liters water
120g somen, divided into four equal bunches
120g green tea soba, divided into four equal bunches
ice cubes
12 pieces canned mandarine
2 spring onion (scallions) stems, chopped, or 4 Japanese basil flowers
shichimi (Japanese seven-spice powder)
wasabi to serve
Dipping Sauce
1/2 cup (125ml) Bonito Dashi
1/2 cup (125ml) soy sauce
1/2 cup (125ml) mirin
Method :
Cold drinks and light dishes are appropriate for a hot summer's day. A bowl of chilled noodles, sashimi on a bed of ice, and fresh salads are cooling and provide stamina.
Bring 2 liters of water to the boil in a large saucepan. Tie one end of each bunch of somen with rubber band. Put the somen in the boiling water and cook for 2-3 minutes until all dent. Drain, then rinse the somen thoroughly under running water to remove the starch. Drain well again.
Bring another 2 liters of water to the boil. Divide the soba into 2 bundles, and tie one end of each with a rubber band. Put the soba in the boiling water and cook until al dente, or according to the directions on the packet. Drain, then rinse the soba thoroughly. Drain well again.
Place the ice cubes in 4 deep serving bowls. Place 2 bamboo sticks across the top of each bowl. Cut off the tied ends of the somen and soba and hang the noodles on the bamboo sticks. Arrange the mandarins on the ice.
To make the dipping sauce, combine all the ingredients in a bowl. Divide the sauce among the 4 serving bowls. Place the spring onion or basil flower, shichimi and wasabi on a plate where diners can help themselves.
To eat, place the spring onions, shichimi and wasabi in the dipping sauce. Dip the noodles into the sauce before eating.
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