Tuesday, July 26, 2011
I promised I will post a recipe for the cold noodles, so here it is.
The vegetable ingredients are cucumbers, cilantro, tomato, chili peppers and green onion. Personally, I prefer home grown tomatoes that are vine ripened, they have a much more intense flavor compared to store bought ones. I also prefer Persian or Japanese cucumber for its taste. Cut the vegetable into small pieces.
To make the garlic sauce, chop up three to four cloves of garlic, combine with equal parts of soy sauce, sesame paste, and Chinese barbeque sauce, about two to three tablespoons each, and small amount of sesame oil to taste. Stir the mixture into a smooth consistency. You can also play around with the amount of sauce according to your own taste. There's really no way of messing it up. I think it's just one of those things that taste good no matter how you spin it.
In the meanwhile, cook black rice noodles in boiling water for about 10- 15 minutes. Buckwheat noodles are more commonly found in Asian supermarkets, but if you look hard enough, black rice noodles can be found at some places.
When the noodles are done, run them under cold water until they are thoroughly cooled.
Top the noodle with vegetable topping, garlic sauce, a couple pieces of ice cube, and serve!