soba noodles with wasabi and baby corn
From Picnics in the Park by Connie McCole.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 6 ounces soba (buckwheat noodles)
- 1/4 teaspoon wasabi
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons peanut oil
- 2 tablespoons balsamic vinegar
- 2 small garlic cloves, peeled and rinsed
- 1 8-oz jars baby corn, rinsed
- 4 - green onions, green tops included, thinly sliced
- 1 tablespoon pickled ginger
How To Make soba noodles with wasabi and baby corn
-
Step 1Dry-toast the black and white sesame seeds in a heavy skillet over low heat, stirring occasionally, about fifteen minutes.
-
Step 2In a large pot of salted water, boil the soba noodles until they are al dente, about seven minutes. Drain and transfer to a large bowl.
-
Step 3In a small glass bowl, stir to combine the wasabi and the soy sauce. Set aside for ten minutes to allow the flavors to develop.
-
Step 4Stir in the sesame and peanut oils, vinegar, and garlic.
-
Step 5Diagonally slice each tiny corn cob in half. Toss the corn into the dressing and set aside to allow the flavors to blend, about fifteen minutes.
-
Step 6Pour the corn-spiked dressing over the noodles and toss thoroughly to coat.
-
Step 7Sprinkle on the green onions and pickled ginger and toss again gently.
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