My proudest accomplishment occurs when I can make a second recipe from the side-products of another recipe. Here is an example. The sauce that was put together for the Spicy Almonds is so utterly tantalizing, that I relish the leftovers!
This dish serves 2 generously and makes a refreshing lunch treat. It is meant to be served at room temperature, or even cold on summer days. Use your imagination for the toppings – possibilities are endless.
Japanese Cha Soba with Spicy Sauce
1 inch round bunch of green tea noodles (Cha Soba)
1 carrot shredded or put through spiral shredder (see note)
1 T fine threds of fresh ginger root
1/2 C finely chopped cilantro
2 T toasted sesame seeds (optional)
3-5 T leftover sauce from Spicy Almonds
Shred carrot and ginger and set asaide. Chop cilantro and set aside. Bring a large pot of water to boil. Add noodles and stir. Return to a boil and the noodles should be cooked in about 5 minutes – test for doneness and pour through strainer. Run cold water over noodles, tossing with your hands until room temperature. Place in serving dishes and top with sauce, tossing to coat. Top with shredded carrot, ginger, and cilantro. Finish with an optional sprinkling of toasted brown sesame seeds.
The Saladacco Spiral Slicer is not an indispensable part of anyone’s kitchen (except, that is, for raw food enthusiasts). That said, I love mine – cheap and versatile – I love finely shredded raw garnishes and nothing does it better and more easily than this gadget.
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