Today, K requested my cold noodles with yuzu. It's based on bibim guksu, a Korean spicy cold noodle dish, that I usually make for myself when I want something quick and light. (That recipe will eventually appear here. I often make it in the morning when K's asleep, so no photo op :(
This 'Japanese' version was created when I was trying to make use of the yuzu kosho that K's sister brought from Japan. Yuzu kosho is a paste made from yuzu peel, chili peppers, and salt. I figured the the flavors—citrusy, spicy, and salty—would complement the sesame oil, thin wheat flour noodles, and lettuce. Aside from the spicy sauce, these are the main components of bibim guksu.
The result is what you see above. See the recipe after the jump.
‘Japanese’ Cold Noodles with Yuzu
Yield: 4 servings
3 bunches of wheat flour noodles (somyeon/somen)
6 handfuls of spring mix salad & baby arugula (or any kind of lettuce)
1 small cucumber, julienned
1 small carrot, shredded or julienned
1-1/2 tablespoons yuzu kosho
1 teaspoon dried yuzu flakes
2 teaspoons agave syrup (or honey)
1 tablespoon rice vinegar (or apple cider vinegar)
1-1/2 tablespoons soy sauce
2 tablespoons sesame oil
black pepper, to taste
1 teaspoon roasted sesame seeds
1 scallion stalk, sliced
1) Mix all sauce ingredients and set aside.
2) Cook noodles according to package.
3) Drain noodles immediately and run them under cold water to stop cooking.
4) Once noodles are cold and drained, transfer them to a large bowl.
5) Drizzle sauce over noodles and mix until coated.
6) Toss in vegetables.
7) Sprinkle sesame seeds and scallions and toss again.