Recipes-not-recipes #5
Not not delivering yet another cold noodle recipe (but mainly just the sawce)
When the weather is warm and the days are long, people are in a constant battle between taking advantage and not overdoing it. Recently, my days have been spent bouncing between place to place. I am a perpetual resident of either the 21 or 141 bus. Meals are missed but when I have twenty minutes to slurp something down at home, face in the sunshine, I’m making noodles with a dressing I keep in bulk in my fridge.
It’s based on the sauce used to make Korean japchae noodles, but instead of cooking it with the vegetables and noodles, it’s kept cold, the ginger and garlic raw, the chilli oil cold and spicy, tossed through slippery, almost cold noodles that have been run under the tap. You could also use this dressing to pour over a bowl of rice or toss through raw vegetables (is an assortment of raw vegetables the same as a salad? A culinary quandary I’ve been thinking about this week). It’s best done in a pestle and mortar, so all the aromatics are muddled and tow the line between crunchy and smooth – more crushed and fragrant.
This makes enough for one big serving, so double/triple it if you’d like to keep it in a fridge. Store it in a jar and shake it up when you want to stir it through anything that takes your fancy. I'm planning on mixing it with some Kewpie mayo soon and pouring it over some cooled boiled new potatoes and thickly chopped spring onions…
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