Monday, January 6, 2014

Cold Buckwheat Noodles & Edamame with Scallions and Sesame Dressing

In our thirteen years here in Ontario, we had our share of  nasty Canadian winters. BUT I have never experience the bone-chilling arctic temperature we are having these past week. This morning I worked from home instead of facing the chaos on the road caused by slash freeze. The worse is not over yet - Environment Canada issued a warning that temperature tonight and tomorrow could drop to -41C with wind chill factor. Ha! Looking at the bright side, we are luckier compared to some parts of Manitoba where temperature {with wind chill factor} dipped as low as -53C {apparently colder than Mars!}.

I remember what my dear friend Tracey {who's born and raised here in Canada} told me years ago - the only way to survive winter is to love and embrace it, winter storm an all! Today I am hugging it with  a cup of steaming freshly brewed ice wine tea {yes, the fruit of winter, why not?}. I also made a bowl of cold buckwheat noodle salad to go with my tea. Couldn't get any better than that!

Cold Buckwheat Noodles & Edamame with Scallions and Sesame Dressing
8 oz buckwheat noodles
1/2 cup cooked edamame beans {without shell}
2   Nori sheets, shredded {optional}
Scallion and Sesame dressing {recipe below)

Cook noodles according to package instructions. Drain and rinse with cold water.
In a bowl,  combine noodles and edamame beans.
Add shredded Nori sheets.
Pour half of scallions and sesame dressing. Toss well to coat noodles.
Add more dressing according to taste.
Season with salt and pepper.
Serve with hot herbal tea and enjoy!

Scallions and Sesame Dressing
2 tbsp sesame oil
2 tbsp lime juice
1 tbsp sesame seeds
1/2 tbsp brown sugar
4 tbsp light soy sauce
2 tbsp honey
1/2 tbsp Thai chilli sauce
1 tbsp grated fresh ginger
1/2 cup scallions, minced
1/2 cup cilantro {leaves and stalk}. finely chopped

Mix all ingredients in a bowl.
Set aside until noodles are ready.

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