FRESH SUMMER BITES | Soba in Cucumber Cups
WELCOME TO MY SUMMER BITES SERIES!
Summer get-togethers are a recipe for a good time. Let's enjoy endless sunsets while fulfilling our crave-able fresh bites!
R E C I P E
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2 large cucumbers
4 ounces soba / bucketwheat noodles
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
2 tablespoons soba dipping sauce
1 tablespoon sesame oil
2 tablespoon nano shoots or 3 green onions thinly sliced
2 tablespoon pink and white kamaboko crab stick
or imitation crab , cut into small bits
chili oil for drizzle
salt to taste
Peel the cucumbers. Cut into rounds 1 inch thick. Using a teaspoon or a melon baller to scoop out and hollow out the walls to create a cup. Make sure it is round enough to stuff soba noodles in.
Bring a pot of water to a simmer and cook the soba noodles 6 to 8 minutes. Drain and rinse the noodles under cool water. Transfer to separate bowl.
Mix together the rice vinegar, soy sauce, soba sauce and sesame oil in a small bowl. Pour half the sauce over the noodles. Add the nano shoots or green onions to the noodles - save few for garnishing, and gently toss the noodles to coat them with the sauce. Be careful, soba noodles can be fragile!
Pack each cucumber cup with noodles, twirling them slightly to help them settle in the cup. Pour leftover sauce or soba dipping sauce over the noodles in each cup and sprinkle the tops with more nano shoots and crab stick for that summer color pop!
S O C I A L
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M U S I C
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Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
Lucas Sin—chef of Junzi Kitchen and Nice Day Chinese Takeout—is taking Chilled Sesame Noodles, a Chinese takeout staple, to the next level! Lucas’s version is the real deal, thanks to a deeply flavorful, carefully layered sesame sauce made of pure sesame paste, Chinese black vinegar, Sichuan peppercorn oil, and fermented tofu. Finish off the dish with a little chile oil and it’s a classic—but not like one you’ve had before! Plus, Lucas shows us the secret to properly chill your noodles. Here’s a hint: don’t let all that delicious flavor go down the drain! (recipe below)
#SesameNoodles #Noodles #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:26 About the dish
00:55 Sesame Sauce
05:15 Noodles
07:38 Garnish
09:18 Plating the dish
Chilled Sesame Noodles
Ingredients
1 tablespoon neutral-flavored oil
12 ounces thin flour “yangchun noodles”, Chinese egg noodles, or other thin egg noodle
1/2 cup Chinese sesame paste
1 block furu (fermented tofu), from 13-ounce jar
4 1/2 tablespoons toasted sesame oil
1/4 cup light soy sauce
3 tablespoons sugar
2 1/2 tablespoons Chinese black vinegar
1/2 tablespoon dark soy sauce
1/2 tablespoon Sichuan peppercorn oil
1/2 tablespoon salt
1 tablespoon mayonnaise, preferably Kewpie
1/4 cup water (about)
Sliced scallions, for serving
Chile oil, for serving
Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving
1. In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl or on a small rimmed baking sheet. Cover and refrigerate until cold.
2. In a small bowl, whisk the sesame paste and furu until smooth. Add the sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, Sichuan peppercorn oil, and salt and whisk until smooth. Whisk in the mayonnaise and then whisk in enough of the water until a thin creamy, silky sauce forms.
3. Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, chile oil, and sesame seeds.
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Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
E-kebun Cooking video - Cold Soba noodles with cucumbers and dipping sauce
Cold Soba noodles with cucumbers and dipping sauce
Korean Buckwheat Soba Noodles with Perilla Oil
The easiest summer dish -- chilled Buckwheat Soba Noodles tossed with fragrant, earthy Korean perilla oil! Minimal cooking, simple preparation, and so satisfying and cooling. A 15-minute weeknight meal that's incredibly easy, delicious, and refreshing!
Find the full recipe and details here:
Soba Noodle Salad with Mango and Cucumber
This recipe is a preview from my cookbook, THE NAKED DIET. You can pre order it on AMAZON now -
It is a recipe made with Japanese soba noodles and served as a cold salad. It is one of the simplest and freshest dishes to make. The key is to use an underripe ripe mango, otherwise you won;t get the fine strips. It makes a wonderful summery main course for four.
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Ingredients :
300g Soba Noodles
1 unripe Green Mango
1 small Cucumber
4 Spring Onions
1 large Chilli
a small handful of Coriander
1 tbs Toasted Sesame Seed Oil/ Light Olive Oil
4 tbs Fish Sauce
2 tsp Sugar
50g Peanuts
a squeeze of Lime Juice
Cook the Soba Noodles according to packet instruction, in plenty of boiling salted water.
Add all the dressing ingredients to a bowl
Peel and finely chop the Mango, into another bowl and place in a sieve to drain away excess moisture.
Finally chop the cucumber into fine strips, removing the inner part.
Finely chop the Chillies and add to the bowl with the dressing
Once cooked drain the Soba Noodles and set aside to cool for a minute or two. You don’t want them at room temperature. Once cook add them to the bowl and toss in the bowl with the dressing. Finally add the drained Mango and Carrot, Spring Onions and half the Coriander.
To garnish scatter over the remaining Coriander and squeeze over the Lime juice.
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THE NAKED DIET is Le Cordon Bleu chef and Grazia food writer, Tess Ward' first cookbook. The book celebrates natural, unprocessed 'naked' ingredients and simple, stripped back cooking.
Expect a riot of delicious dishes that count colours, not calories and measure goodness not grams through exciting dishes that restore and nourish your body back to its naked, most healthful state.
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Soba Noodles Salad | Yutaka
Our Soba Salad ticks all the boxes for a delicious light meal.
RECIPE: (Serves 2)
INGREDIENTS:
• 2 bundles of soba noodles
• 150g shelled edamame beans
• ¼ cucumber, cut into juliennes
• 80g mixed salad leaves
SOY AND SESEME DRESSING:
• 2 tbsp Japanese traditional dark soy sauce
• 2 tbsp mirin
• 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• Red chilli pepper, seeded, sliced
• ½ Lime juice
• Some stems of coriander
• Toasted sesame seeds
• ¼ nori sheet, cut the nori into fine strips
METHOD:
1. Bring 1L water to the boil in a medium saucepan. Cook the edamame beans for 2-3 minutes. When the edamame beans are cooked, rinse in cold water to stop the cooking process, drain well.
2. Bring 3L water to the boil in a separate large saucepan. Cook the soba noodles for 5 minutes. Make sure the noodles do not boil over. If they boil over, add a little cold water and continue to simmer. When the soba noodles are cooked, rinse in cold water to stop the cooking process, drain well.
3. To make the dressing, combine all the seasonings in a mixing bowl.
4. Dress the edamame, soba noodles, and mixed leaves with the soy and sesame dressing before serving.
5. Sprinkle with the shredded nori and white sesame seeds on top.
Enjoy!
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