Cold Sesame Noodle Salad
This recipe was in my Inbox one morning, and it's become one of my favorite dishes. It's supposed to be a side dish, but it's very good for indulging late at night on your own when you feel like a midnight nosh.
- ¼ cup sesame seeds
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons mirin (rice wine)
- 2 teaspoons rice vinegar
- 1 teaspoon salt
- 8 ounces soba noodles
- 3 medium radishes, cut into ⅛ inch rounds and then into ⅛ inch strips
- 2 medium scallions, trimmed and sliced thin on bias
- ½ cup bean sprouts
- Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2½ minutes.
- Set 1 tablespoon seeds aside.
- Place the remaining seeds in the jar of a blender.
- Add the oil and process on low speed for 10 seconds.
- Scrape down the sides of the blender and process for another 10 seconds.
- Add the soy sauce, mirin, and vinegar and process to combine, about 5 seconds.
- Set the dressing aside.
- Bring 3 quarts of water to a boil in a medium pot.
- Add the salt and soba noodles and boil until al dente, about 4 minutes.
- Drain the noodles in a colander and return them to the cooking pot.
- Add cold water to the pot, swishing the noodles around to wash away the starch.
- Drain well.
- Transfer the noodles to a large mixing bowl and toss with the dressing.
- Let stand 5 minutes.
- Add the radishes, scallions, sprouts, and reserved tablespoon sesame seeds and toss to combine.
- Serve immediately.