I took my cue from a summertime ramen house staple: cold noodles with raw vegetables and egg. Of course, I had to use soba since I don't pull my own ramen (sigh), but it was still tasty.Carrot, cucumber (English hothouse, please. They're crunchier), mung bean sprouts, and eggs. The carrot and cucucumber should be coarsely grated or finely sliced. The mung bean sprouts are blanched for 30 seconds, then shocked in iced water. Two eggs, well beaten with a pinch of salt, should be lightly scrambled over low heat in a small pot (NOT skillet) until half of the eggs are cooked. Then they're spread in a layer over the bottom of the pot and covered with a lid. Over low heat, the egg will souffle and the raw parts will cook through. Turn off the heat after five minutes. When you take the lid off, the egg will immediately start deflating and turn into what I have pictured above.
The sauce is a quarter cup soba soy sauce (you can look up a recipe, it's soy sauce with mirin, sugar, and a few other things), a tablespoon of sugar, and two tablespoons (or more) of champagne vinegar. Sake would also be good to add.
Cook the soba, shock in iced water, and assemble the cold vegetables and room temperature egg on top. Admire the pretty colors, then dig in!
3 comments:
A similar recipe uses chilled beefstock for the soup base. Again add raw juliened vegetables. Cucumber, pear and pickled radish work very well. A sliced hard boiled egg and strips of cooked beef are also nice. Then add a sauce of red pepper paste mixed with an equal amount of sugar and thinned with a little water, to taste.
It really hits the spot on a hot summer day.
John Ok
Yummy. Would that be the Korean version (I assume the chili paste is gochujiang)? I still have to try a good neng myun.
You are correct. If you want good neng myun you really have to go to a specialty place or make it yourself. I'd be surprised if there wasn't a good neng myun jeep (house) somewhere in SF.
John Ok
Post a Comment