As the proud owner of too many cookbooks,  I try to give them priority when searching for culinary inspiration, but every once in a while a blogger’s recipe blows away the competition, I won’t rest until I make it.   A beautiful photography is sure nice, but I am primarily taken by the writing along the recipe, especially if it conveys more than just cooking.

The moment I read Rosa’s write up on this post while listening to the beautiful song in the background, I knew I was going to make – and love – those noodles.  The few ingredients come together in what seems like an almost austere preparation, but refrain from the temptation of adding more stuff to it.  Accept its  Zen flow, and keep it simple.

(adapted from Rosa’s Yummy Yums blog)

2 bundles of buckwheat noodles (approximately 80 g each)
4 Tbs soy sauce (preferably Kikkoman)
1 + 1/2 Tbs dark sesame oil
2 + 1/2 Tbs rice vinegar (unseasoned)
1 + 1/2 Tsp Wasabi paste
3 Tsps fresh ginger, chopped
2  + 1/2 Tbs sesame seeds, roasted
2 medium carrots, cut into thin matchtsicks
1/2 medium cucumber, cut into thin matchsticks

In a large pan, bring salted water to boil, add the noodles, and simmer for about 4 minutes, or according to the package directions.  When the noodles are cooked, drain and immediately run cold water over them. Transfer the noodles to a bowl as you finish preparing the other ingredients.

Make the dressing by whisking together in a small bowl the sesame oil, soy sauce, rice vinegar, wasabi, and ginger.  Add to the noodles, tossing to combine.  Add the toasted sesame seeds, and mix gently. Refrigerate for about 30 minutes.

When ready to serve, add the carrot and cucumber, mix gently, sprinkle with more sesame seeds if you so desire.


to print the recipe, click here

Comments: To cut the veggies I used one of these small  gadgets that work very well and are simple to wash.  It makes long ribbons that mimic the shape of the noodles, perfect for this dish.

This recipe will be part of our regular rotation from now on.  Leftovers were delicious next day, although the cucumber and the carrots lose their crispness after being in the dressing overnight.  It didn’t bother me at all, but you can always cut a little more of the veggies and add to your plate.   Buckwheat noodles seem to perform a little magic: they satisfy but never make you feel too full.  My favorite type of noodles, hands down.

Rosa, a big thank you for inspiring me with your “Lesson in Zen”    😉

ONE YEAR AGO: Griddle-Fried Filet of Petrale Sole

TWO YEARS AGO: Barm Bread (a must-bake bread!)

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