Cold Japanese soba noodles with dip sauce – a detailed recipe cooking. 
Time: 25 мин.Difficulty: easy Servings: 4 servings as an appetizer or side dish B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 – 225 gr. japanese buckwheat soba noodles
- 1 tbsp. l grated fresh ginger
- 3 thinly chopped stalks of green onions
- 1/2 tsp anchovy pasta (or to taste)
- 1/2 tbsp. soy sauce
- 1/2 tbsp. Mirin or dry sherry
- 2 tbsp. l rice vinegar
- Pinch of sugar
- A pinch of salt
- 1/4 Art. chopped thin strips of carrots
- 1 sheet nori
Recipes with similar ingredients: noodles, mirin (rice wine), sherry, rice vinegar, soy sauce, anchovies, ginger root, onion green, carrots, seaweed, nori
Recipe preparation:
- Bring water to a boil in a pan and boil buckwheat noodles in a few minutes. Drain and rinse the noodles cold running water. Before serving, keep the noodles in a bowl with a cold mix ginger, spring onions and anchovy paste. In a little bring the soy sauce, mirin and rice vinegar to a boil in a saucepan. Mix warm liquid with ginger, green onions, paste from anchovies and season to taste with sugar, salt and pepper. Lay out this mixture in 4 small bowls for the sauce.
- Strain the noodles and place in 4 small bowls, top in each put a little chopped carrots. Fry the sheets nori on an electric stove or put on hot cast iron or another thick-walled pan and fry until they become crispy. Crush the nori and sprinkle them with soba noodles and carrots. Dip the noodles into the sauce and enjoy.
