Chilled Chasoba Noodles with Silken Tofu and Cucumber
SERVES: 4 DIFFICULTY: Easy
Silken tofu – the name itself is a delight
360g Hakubaku Chasoba noodles
600g Silken tofu (cut into1cm cubes)
2 large Cucumber (de-seeded, diced)
4tbsp Japanese soy sauce
2tbsp Japanese rice wine vinegar
2tbsp Tahini (or sesame butter/paste)
40g Sesame seeds (toasted)
4 large Whole lettuce leaves (for serving)
STEP ONE:CHASOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well then set aside in fridge.
Combine, in a small bowl, the soy sauce, mirin, rice wine vinegar and tahini, using a whisk.
Add the chasoba noodles, tofu and cucumber and toss gently to coat.
On 4 serving plates, place lettuce leaves in centre and fill with salad.
Garnish with a sprinkling of toasted sesame seeds.
You may wish to serve this dish on a bed of ice to keep it really chilled(optional).