Every summer, I look forward to preparing this recipe of chilly noodles in a sweet-sour-salty sauce, topped with colorful seasonal vegetables and meats (or tofu). Summer brings such a variety of colors, textures, and flavors that one could eat this everyday without repeating the combination. It’s all a pretty party in your bowl! It’s easy-on-the-cook party-food, too: guests can choose their favorite fresh vegetables.
Lucky lovely noodles, ramen the way I imagined they should be, (made by me, or you, with this recipe), and it’s summer, lovely and cool. Still. So I’ll share a meal with you, a dish to enjoy in warm weather: hyashi chuka soba. It’s exotic but so familiar in a sweet-sour-round broth, cool noodles topped with your favorite foods. Enjoy.
These chilled noodles were light and refreshing,
and I’m sure you will enjoy…
eating them, and
my forray into ~art~
This is a recipe I posted almost a year ago, but it’s one that deserves a second look. It is a delicious version of the very popular “sesame noodles” found in many U.S. restaurants and salad bars inside “fancy” food stores, on many food blogs, and from several different cultures. This version is light and spicy—a full meal with vegetables and protein of your choice.
I can’t stop eating this!
It’s so beautiful, and has so many possibilities.
It’s easy, and the sauce is refreshing!
Oh, summer will end all too soon…
Hurry! Make these summer-time noodles for yourself before it’s too late!
Tess's Japanese Kitchen 