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Ginger Noodle Salad (serves 4)
- Place 6½ oz dry somen noodles in a saucepan of boiling water and cook
for 2 minutes or until soft. Drain and cool under running water
and drain again.
- Combine 1 tsp sesame oil, 1 tbsp vegetable oil, 2 tbsp lime juice
and 1 tsp wasabi paste, then pour mixture over the noodles.
- Add 1/4 cup pickled ginger (drained) and 1/4 cup snipped garlic chives
and toss.
- Press 12 oz sashimi tuna into black sesame seeds so the seeds coat
the tuna, then cook in a frying pan over high heat for 1 minute each
side or until just seared. Cut into thick slices.
- Divide noodles among bowls and top with tuna. Serve with soy sauce
and wasabi in dipping bowls.
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Classes Taught Spring-07
Classes Taught Fall-06Classes Taught Fall-07