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Japanese Cold Noodles
Preparation info
4-5
servings- Difficulty
Easy
Appears in
Published 2014
The advantage of these cold noodles is that they can be prepared and left in the fridge or larder for a day and a night, if it is more convenient to cook them in advance.
Ingredients
500 ml 18 fl oz 200 ml
Method
Put the dashi or stock, sherry and soy sauce in a saucepan, bring to the boil, then remove from the heat and leave to cool.
Stir the ginger and onions into the cooled sauce. Cook the noodles in boiling water following packet instructions or until cooked but still firm. Drain, then rinse under cold running water and drain again. Transfer to a serving dish and pour over the sauce. Serve a