While your noodles are cooking, mix up a yakisoba, mentsuyu or goma-style dressing, then drain, toss and serve
What sauces can you make in the time it takes to boil noodles?
“You can bash together a decent yakisoba sauce from soy sauce, Worcestershire sauce, a little mirin and oyster sauce,” says noodle connoisseur Tim Anderson, author of Microwave Meals. “But it does beg the question: why not just buy yakisoba sauce? Most Japanese noodle sauces come ready-made and are as good as or better than anything you’d ever make at home.” Much the same goes for mentsuyu, a concentrated, dashi-based sauce that can be used as a dip for chilled noodles (soba, udon, somen) or diluted with hot water for a broth. “Make that from soy sauce, mirin, sugar and dashi, though the bottled versions are good, so you may as well buy one of them.”
If the goal is to reduce the number of bottles in your cupboard, however, Yui Miles, author of Thai Made Easy, would knock up a “not too heavy, not too light” honey-soy number: “Mix them in a 1:1 ratio, then add sesame oil and sesame seeds, if you want.” Toss that through rice or egg noodles, and, if it’s the latter, you’d be wise to add some peanut butter, too, for a bit of body. Miles’ lemon and basil dressing will also take noodles from basic to brilliant – “crush fresh basil, add lemon juice, brown sugar or honey, plus a little soy” – as will Anderson’s goma-dar or goma dressing. “That’s often used in chilled hiyashi chūka [ramen salads],” he says, making it ideal for this time of year. “Toast white sesame seeds, then grind them to a coarse, sandy consistency and blend with soy sauce, rice vinegar, sugar and sesame oil until thick-ish.” You could also incorporate the likes of miso, garlic and ginger, then pour over cooked and chilled noodles, along with some julienned veg.
Got a culinary dilemma? Email feast@theguardian
Continue reading… While your noodles are cooking, mix up a yakisoba, mentsuyu or goma-style dressing, then drain, toss and serveWhat sauces can you make in the time it takes to boil noodles?“You can bash together a decent yakisoba sauce from soy sauce, Worcestershire sauce, a little mirin and oyster sauce,” says noodle connoisseur Tim Anderson, author of Microwave Meals. “But it does beg the question: why not just buy yakisoba sauce? Most Japanese noodle sauces come ready-made and are as good as or better than anything you’d ever make at home.” Much the same goes for mentsuyu, a concentrated, dashi-based sauce that can be used as a dip for chilled noodles (soba, udon, somen) or diluted with hot water for a broth. “Make that from soy sauce, mirin, sugar and dashi, though the bottled versions are good, so you may as well buy one of them.”If the goal is to reduce the number of bottles in your cupboard, however, Yui Miles, author of Thai Made Easy, would knock up a “not too heavy, not too light” honey-soy number: “Mix them in a 1:1 ratio, then add sesame oil and sesame seeds, if you want.” Toss that through rice or egg noodles, and, if it’s the latter, you’d be wise to add some peanut butter, too, for a bit of body. Miles’ lemon and basil dressing will also take noodles from basic to brilliant – “crush fresh basil, add lemon juice, brown sugar or honey, plus a little soy” – as will Anderson’s goma-dar or goma dressing. “That’s often used in chilled hiyashi chūka [ramen salads],” he says, making it ideal for this time of year. “Toast white sesame seeds, then grind them to a coarse, sandy consistency and blend with soy sauce, rice vinegar, sugar and sesame oil until thick-ish.” You could also incorporate the likes of miso, garlic and ginger, then pour over cooked and chilled noodles, along with some julienned veg.Got a culinary dilemma? Email feast@theguardian Continue reading… Noodles, Chefs, Food, Sauces and gravies
