Noodles are definitely an integral part of Japanese culture and something I grew up eating frequently (and not just Top Ramen!). Even as a fourth generation Japanese-American, my mom would make traditional Udon for New Year's with dashi soup stock, kamaboko (fish cake), green onions, nori strips and half a soft-boiled egg for topping. The most well-known Japanese noodles are Ramen (thin-wheat based), Udon (thick white noodle), Somen (also thin and wheat based but often served cold) and Soba (buckwheat noodles served hot or cold). I've decided to use a recipe with the Soba noodles because it's the only one made from buckwheat flower, it's naturally gluten-free and can be served cold. As a busy mom of three, my family rarely gets 'piping hot' anything, so this dish makes me seem as though I got it right and if no one comes to the table after I yell three times that dinner's ready, it's no sweat off my back. I also cheat with this recipe and use ready made sweet chili sauce and Marukan's "Ponzu" sauce for my salad dressing. Quick and easy.
Soba with Dipping Sauce - serves 6
Ingredients:
1 package (16 oz) soba - I love the Explore Asian brand
2 sheets nori (Japanese seaweed), toasted and crumbled
Dipping Sauce:
2 cups dashi (fish stock) - you can get this at most Asian markets in an instant package or you can make it from scratch, recipe on the bottom.
3-4 Tbsp soy sauce 1/2 tsp sugar
Condiments: 2 green onions, chopped grated daikon (Japanese radish)
Directions:
- Combine sauce ingredients, bring to a boil. Set aside.
- Boil noodles until tender (about 7-8 minutes) stirring occasionally. Do not overcook.
- Drain in colander and run cold water over noodles to stop cooking.
- Divide into 6 bowls, top with nori.
- Serve with dipping sauce in individual bowls.
- Green onion or grated daikon may be added to the sauce according to individual taste.
Sweet Chili Chicken - serves 6
Ingredients:
3 chicken breasts, split in half lengthwise to make thin
6 tbsp sweet chili sauce (available at most markets in the Asian section)
salt and pepper
1 tbsp butter
1 tbsp sesame oil
Directions:
- Sprinkle salt and pepper over the raw chicken.
- Melt about 1 tbsp butter to a medium sized pan on medium high.
- Saute the chicken on both sides until just done.
- Remove chicken from the pan.
- Add 1 tbsp sesame oil to the pan on high heat.
- Add 6 tbsp sweet chili sauce until the sauce and oil are combined and are sizzling.
- Add the chicken to the pan until coated and remove.
Salad with Ponzu Sauce
Ingredients:
Field greens, chopped butter lettuce, any lettuce will do.
Thinly slivered carrots
Chopped purple cabbage for color
Lime juice
Marukan's Ponzu sauce dressing
Directions:
- Make a bed of lettuce, top with carrots and purple cabbage
- Squeeze a quarter lime over top add Marukan's Ponzu sauce dressing and toss.
