Chilled Soba with Gochujang
Although I love the how the cold, rainy winter months allow me to embrace slower living and the cozier things in life, I do get excited when the days become a little longer and a little warmer. Seasonal vegetables start to look brighter and more colorful. The wild daffodils start to sprout up throughout Astoria. If you’re a gardener, you start assembling your seed collections and sowing them indoors. If you’re like me, you start to crave meals with fresh, crispy produce and bright flavors.
Chilled soba with fresh veggies is an easy to make dish that’s incredibly versatile. This dish works well for lunch or a light dinner, and can be made gluten free with just two substitutions. You should be able to find soba in a regular old grocery store. For the gochujang, I used Mother-In-Laws, which I found at the Astoria Co-Op. You can find Hot Crispy Oil at Peter Pan Market & Deli.
Darling & Darling Wine Club members can pair this with March’s James Rahn Maresh Reisling.
Chilled Soba with Gochujang
6oz Soba Noodles, (pure buckwheat for gluten free)
2 TBSP Sesame oil, divided
2 TBSP Soy Sauce (or tamari for gluten free)
2 TBSP Mirin
2 TBSP Gochujang
2 TBSP Lime Juice
1 TBSP Grated Garlic
1 TBSP Grated Ginger
1 TBSP Sesame Seeds
Red Bell Pepper, julienned
Carrot, julienned
3 Green Onions, green and white parts thinly sliced, reserve some for garnish
Lime slices, optional
Hot Crispy Oil, optional
1. Fill a medium pot with water, add salt, and bring to a boil
2. Add soba noodles to the boiling water and cook for 6 minutes
3. Strain noodles, shock with cold water, and place in a large bowl with a lid. Drizzle 1 TBSP sesame oil, mix well, cover and refrigerate until chilled, about 30-45 minutes.
4. In a small bowl, whisk remaining sesame oil, soy sauce, mirin, gochujang, lime juice, garlic, ginger, and sesame seeds.
5. Pour half of the mixture over the soba noodles, mix well.
6. Add bell pepper, carrot, and green onions. Pour remaining sauce over it, and mix until incorporated.
7. Serve with green onion garnish and a squueze of lime. Add hot crispy oil for extra spice!
Enjoy with James Rahn Maresh Riesling