April 2014: Celebration Bento Box
Delicious variety of Sushi, Shrimp Tempura, Soba Noodle Salad, Sesame Seaweed Salad, and Edamame Dumplings
Recipe by: Chef Jake Hizny
|Soba Noodle Salad *Recipe Below||4 oz.|
|Sesame Seaweed Salad||3 oz.|
|Shrimp Tempura||3 ea.|
|Edamane dumpling||3 ea.|
|Pickled ginger||1 oz.|
|Soy Sauce||1 oz.|
|Sushi assortment||5 ea.|
|Soba Noodle Salad Yield: 8 Servings|
|Soba noodles, dry||15 oz.|
|Dark sesame oil||1 1/2 tsp.|
|Rice vinegar||1/3 c.|
|Soy sauce||1/3 c.|
|Lime, zested and juiced||1 ea.|
|Brown sugar||1 oz.|
|Garlic cloves, minced||2 ea.|
|Crushed red pepper flakes||2 tsp.|
|Squid salad||4 oz.|
|Green onion, sliced||2 ea.|
|Fresh cilantro, chopped||1/4 c.|
Soba Noodle Salad Preparation
1. In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and reserve in mixing bowl.
2. In a large bowl combine the sesame oil, rice vinegar, soy sauce, lime juice. Then mix in lime zest, brown sugar, garlic and crushed red pepper flakes, stir until sugar dissolves, then add cilantro.
3. Add squid salad, green onion and dressing mixture to reserved noodles. Toss, cover and refrigerate until service.
4. Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold!
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