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Japanese Noodle Sauce
Posted by Lori Ross - Viewed 1256 times

recipe by Lori Ross

Cook 1 lb. somen or soba noodles or other long thin pasta in 1 ½ cup chicken stock.

Dipping sauce:
¼ cup soy sauce
4 tsps sugar
1/8 tsp salt
2 ½ tbsps water
2 1/2 tbsps rice wine vinegar (Mirin) or 3 tbsps light sherry
1 tbsp sliced scallions
1 tbsp grated fresh ginger 

Cook noodles in stock until al dente, drain and chill noodles. Boil dipping sauce ingredients for 5 minutes. Serve noodles in bowls with ice cubes and surround with small bowls of dipping sauce, grated ginger and scallions.   Variation: add additional raw vegetables (e.g. grated carrots and radishes, pickled cucumbers and pickled ginger, cubed tofu).

Tags:Lori Ross  

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