The name of this recipe, repeated seven times in a sing-songy voice, may very well soften your final days of March, as the forecasted rain may soften the remaining snow. The name matches the moistness of this salad; the salad’s tang alerts the senses. You can’t taste the maple, but you can taste the difference.
Maple Trout Lilli writes:
1 12 oz pkg soba noodles
1 Tablespoon toasted sesame oil
1 batch maple-sesame dressing
3-5 scallions thinly sliced
1/4 Cup coarsely chopped cilantro
1/2 Cup cooked edamame
1/2 Cup julienned carrots
Bring a large pot of salted water to a boil.
Prepare a large bowl of very icy water and set aside.
Add the soba noodles to the boiling water and stir to prevent sticking. Cook until just tender, 3-5 minutes. Rinse under cold water until the noodles are no longer starchy, then plunge into the ice water to chill. Drain and toss noodles with oil to prevent clumping. Soba noodles degrade quickly after cooking if not dressed, so bear that in mind.
Meanwhile, prepare the dressing.
MAPLE SESAME DRESSING
In a small bowl, stir together the following:
1/4 Cup soy sauce
3 Tablespoons neutral oil (I use Avocado)
2 Tablespoons seasoned rice vinegar
2 Tablespoons fresh-squeezed lime juice
1 Tablespoon Maple Syrup
1 Tablespoon Sambar Oelek or Chili Crisp
1 teaspoon toasted sesame oil
1 Tablespoon finely grated ginger
1 finely grated garlic clove
Pinch of salt
Toss the chilled noodles with the dressing, adding scallions, cilantro, julienne carrots and edamame. Cukes would also be good and/or snap, snow peas, radishes…Garnish with toasted sesame seeds. Serve chilled or at room temp.
Happy Spring
-MTL
The Nebraska Knoll Blog 