COOKING WITH SOBA NOODLES RECIPES

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COLD SOBA NOODLES WITH DIPPING SAUCE RECIPE - NYT COOKING



Cold Soba Noodles With Dipping Sauce Recipe - NYT Cooking image

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).

Provided by Mark Bittman

Total Time 30 minutes

Yield 2 to 4 servings

Number Of Ingredients 7

Salt
1 cup dashi or chicken stock
1/4 cup soy sauce
2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water
8 ounces soba noodles
Finely grated or minced ginger,
Minced scallions or toasted sesame seeds for garnish

Steps:

  • Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
  • Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

Nutrition Facts : @context http//schema.org, Calories 233, UnsaturatedFatContent 1 gram, CarbohydrateContent 46 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 11 grams, SaturatedFatContent 0 grams, SodiumContent 1411 milligrams, SugarContent 1 gram

PERFECT INSTANT RAMEN RECIPE - NYT COOKING



Perfect Instant Ramen Recipe - NYT Cooking image

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.”

Provided by Jeff Gordinier

Total Time 10 minutes

Yield 1 serving

Number Of Ingredients 6

1 pack ramen noodles with flavor packet
1 large egg
1/2 teaspoon butter
2 slices American cheese
1/4 teaspoon toasted sesame seeds
1/2 scallion, green part only, thinly sliced on the bias, optional

Steps:

  • Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
  • Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
  • Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.

Nutrition Facts : @context http//schema.org, Calories 605, UnsaturatedFatContent 14 grams, CarbohydrateContent 55 grams, FatContent 32 grams, FiberContent 3 grams, ProteinContent 23 grams, SaturatedFatContent 16 grams, SodiumContent 2054 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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