It’s been hot! Melbourne has been scorching hot for the past week and the heat wave will continue until about Thursday next week. I’m a big whinger when it comes to hot weather, I just can’t handle it. The heat seems to fry my brain, I can’t think, can’t function, can’t eat very much either. Alright, enough whining. Let’s get to the food.
As I said, I don’t have much of an appetite in hot weather and the idea of standing in front of a hot stove is terrifying. So, normally I just stick to something refreshing and simple to whet my appetite. Now I call these noodles “Japanese inspired”, because I don’t think it’s in any way authentic, but it is definitely Japanese in style. This dish gives you freedom, you can pretty much put whatever you want in it. Well, not literally. However, you can choose a variety of fresh veggies or whatever you have at home and match it with some protein eggs, chicken, ham, tuna, beef, whatever tickles your fancy. The key is variety and freshness.
The result is a healthy, fresh, tangy and delicious cold noodle dish that not only spares you from the torture in front of a burning stove, but also keeps you filled and cool on those hot days.
Japanese Inspired Cold Noodles
1 big serving
Approx. 100g Soba/chukamen/any wheat noodles
1 small carrot julienned
about 10cm of cucumber julienned
1/2 capsicum julienned
egg roll (made from 2 eggs) julienned
95g tuna in water/chicken julienned/ham
2 tbsp soy sauce
4 tbsp rice vinegar/Chinese black vinegar
1 1/2 tsp mirin
1/2 tsp sugar
1 tsp sesame oil
(feel free to balance flavours to taste)
sesame seeds (optional)
nori strips (optional)
bonito flakes (optional)
1. Boil the noodles according to packet instruction. Immerse in iced water and put aside.
2. Mix all the dressing ingredients together in a small bowl, making sure to dissolve the sugar.
3. Drain the noodles (doesn’t have to be completely) arrange in a flat circle on a large plate.
4. Arrange the vegetables, egg and protein of choice nicely on top of the noodles. Put on the garnishes of your choice.
5. Spoon on the dressing. Mix and enjoy!
To make the egg rolls. Simply whisk two eggs together with a pinch of salt, a tsp of soy and a tsp of mirin. Heat a small, flat frying pan on medium-low heat. Lightly oil the pan, pour in some egg mixture and swirl to make a circle. When the top begins to set, roll the omelette to one side with the spatula. Then grease the pan again and add more egg mixture, lifting the roll a little so the mixture can seep underneath. When the top begins to set, roll the egg roll across the omelette, repeat until all the egg mixture is used up.