Summer is about putting meat on open flames and otherwise participating in this American activity called “barbecuing.” Here’s our All-American BBQ, Mash-Up Style. This recipe comes to you from our Taiwanese-American Mash-Up Isadora Tang, who turns to Asiany cold noodles when the weather gets hot. Serve alongside our glorious recipe for Korean galbi and our not-overboiled Russian potato salad.
There is something completely satisfying to me about a giant bowl of chilled noodles, and it’s probably one of the easiest and fastest meals to prepare. This is a recreation of a noodle dish that I had while on a yoga retreat in Maine, made by a wonderful natural foods chef named Ilia Regini.
Iz & Ilia’s Sesame Soba Noodles
- 12 oz soba noodles (any noodles will do, but soba has a plethora of buckwheat-based health benefits and gluten-free appeal)
- 2 sweet potatoes boiled and chopped roughly
- 2 handfuls sliced shitake mushrooms, boiled (fresh or dried are both fine; if using dried, soak briefly in water before boiling)
- ½ head of Swiss chard or other leafy, crunchy green such as kale, sliced in ribbons
- sesame oil and salt to taste
- white sesame seeds and chopped scallions for garnish
- Boil the soba until al dente, then rinse with cold water.
- Toss in large bowl with remaining ingredients with a generous helping of sesame oil (I am partial to the Kadoya brand, as my family has been using it for as long as I can remember) and salt.
- Top with sesame seeds and chopped scallions.
- Serve with Sriracha / hot sauce / hot peppers for those who are hot-inclined. Enjoy!