Hello! I am now not only in my new apartment WITH internet but have also finally bought the correct cord to charge my camera with here across the atlantic. I have made a few meals that I was sadly unable to document with photos in the zwischenzeit (the in between time) and thus will be bringing you today a dish that I made months ago back in Lancaster. It is a rather summery recipe, so I apologize for not being consistent with the time of year, something that I think is actually rather important. But in any case, even if it seems summery it is still a good recipe. Especially good for bringing with you to school or to work for lunch! Here it goes:
Cold Asian Noodle Salad
1 package Soba Noodles (japanese buckwheat noodles)
about half a pound of green beans
2 big handfuls of bean sprouts
3-4 stalks green onion
package of tofu
juice from 2-3 limes
2-3 tablespoons soy sauce
1-2 tablespoons toasted sesame oil
I am sorry that these measurements are not very exact, but I did not actually write down what I did and thus am guestimating from a recipe I made a couple months ago. SORRY. I will try and be more professional in the future.
Anyway! Cook the soba noodles as instructed on the package, drain, and allow to cool. Meanwhile, bring another pot of water to a boil and blanch the green beans (I cut off the two ends, although you can leave them if you would like) in very lightly salted boiling water for 3-4 minutes. You want them to be cooked but still a bit crunchy. Cut the tofu into squares of desired size, maybe an inch or half an inch cubes. Also chop the green onions. Once the noodles are cooled, combine all ingredients in a bowl, adjusting the amounts of lime juice, soy sauce, and sesame oil to taste. I used the juice of 2 limes in my recipe and thought that it was maybe too much, but my sister tasted it and thought it could use more lime! So really, it is completely up to you. Also, you want to use fresh bean sprouts, not bean sprouts from a jar, if possible. You can usually find them at asian markets packed in bags in the refrigerator. This recipe is great as I said for a work lunch, or for a lunch buffet, or a picnic etc. Very delicious and easy AND good for you.
