Black Sesame Noodle Bowl
"For this noodle bowl, I took inspiration from Heidi Swanson’s Black Sesame Otsu in Super Natural Every Day, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi. Like other cold noodle dishes, this is a good dish for packing up, and in my experience has been wonderful on the beach. The shredded egg and wisps of radish incorporate into the noodles, the shallot brings crunch and zing, and the final drizzle of kecap manis—the Indonesian soy sauce— brings the whole bowl together in the most satisfying way...."
INGREDIENTS
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1/4 cup black sesame seeds
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2 tablespoons neutral-tasting oil
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5 teaspoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon brown sugar
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1/2 teaspoon wasabi powder
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1/4 teaspoon fine sea salt
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3 bundles (about 11.5 ounces) dried soba, udon, or somen noodles
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2 medium shallots, minced
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1 avocado
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2 large 12-minute eggs
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8 small-to-medium radishes
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4 cups tender greens, such as watercress, upland cress, baby arugula, or tatsoi
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2 scallions, white and green parts, thinly sliced
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Kecap manis (Indonesian soy sauce), for drizzling
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