Chilled Soba Noodles with Hakubaku Chilli Soy sauce
SERVES: 4 DIFFICULTY: Easy
270g Hakubaku soba noodles
Hakubaku chilli soy sauce (for dipping)
100ml Soy sauce
1 sheet Nori (cut into fine strips)
2 Spring onions (finely sliced, diagonally)
2tbsp Daikon (grated & squeezed) optional
Hakubaku wasabi sauce (for dipping)
STEP ONE: DIPPING SAUCES
Mix together the dashi, soy sauce and mirin.
Place into 4 small serving dishes.
Place the wasabi sauce and chilli soy sauce into seperate serving dishes.
Place all dipping sauces in refrigerator to chill.
STEP TWO:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Place noodles in a bowl of iced water until chilled.
Divide noodles amoung 4 serving bowls and sprinkle with the nori strips.
For each diner place a bowl of noodles, small dish of dipping sauce and chopsticks.
Place condiments, and the dishes of wasabi sauce and chilli soy sauce on a large platter in the centre of the table.
Each diner then chooses their own dipping sauce and condiments to dress the soba noodles with.
Chopsticks are ideal for this style of serving.
You may choose to offer a greater variety of condiments such as cucumber, carrot
or snow peas. You will need to prepare them so as they may be picked up with chopsticks.