For a colorful and flavorful summer lunch, serve this noodle salad with chilled barley tea and fresh fruit for dessert, I’ve kept the braised mushrooms as an optional ingredient here because they are a bit troublesome to make from scratch. But any leftovers from another day will be a welcome addition for color, texture and flavor.
Cook the noodles according to the instructions and chill them for 30 minutes. Divide and mound the noodles in
Just before serving, make the dressing: dry roast the sesame seeds ( for details) and transfer them while still warm to a suńbachi or blender. Crush the seeds to release their aroma and add the sugar, soy sauce, vinegar and stock one at a time, blending well after each addition. Stir in the sesame oil, scallions and ginger. Pour the dressing over the noodle salads and serve.
© 1986 Elizabeth Andoh. All rights reserved.