Sunday, February 15, 2015

Soba noodle salad with clams

We wanted something light for dinner this evening. Having recently had cold soba noodles as a salad at a nice restaurant, I thought it might be nice to try to reprise it. It didn't come out the same, but it was awfully good.
Here's what it looked like

The wine was a Tavel Rose.

Ingredients - Dressing

1/4 cup soy sauce
1 t toasted sesame oil
8 scallions - white and light green, sliced thinly
Juice of the core of 1 Cara Cara orange
1 t finely minced ginger
3T Rice wine vinegar
1t dry sherry
1T granulated sugar (to taste)

Method - Dressing

combine all the ingredients, taking care to keep the scallions whole. Set the dressing aside.

Ingredients - Salad

Supremed segments of a Cara Cara orange. 
4 oz soba noodles
1 carrot shaved into strips using the vegetable peeler
4T roasted peanuts
12 clams steamed open
Some lettuce leaves

Method - Salad

Cook the soba noodles in boiling, salted water for 4 1/2 minutes. Drain, rinse and allow to cool. In a non reactive bowl, combine the noodles, carrots, peanuts and the dressing.
Steam the clams until thy just open and lay them on top of the salad. They should remain slightly warm.
Serve in small bowls.

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