All the best after-work spots have great eats, not just happy hour drink specials. Mira Sushi and Izakaya in NYC's Flatiron District, happens to have both. We borrowed this amazing cold sesame noodle recipe from chef Brian Tsao — there's no shortage of creative small plates, skewers and delicious fried things on his menu. If you're looking for something to munch on while you're crushing beers, step away from the wings and consider the humble noodle.
- 1 large cucumber, julienned
- half of a medium carrot, finely julienned
- 1/3 cup vegetable oil
- salt to taste
- 1 pound soba noodles
- 1/2 cup roasted unsalted peanuts, finely ground
- 1/2 bunch scallions, green section only, finely chopped for garnish
Sweet soy base
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1-2 cloves garlic, mashed to a paste (yields 2 teaspoons)
- 1 cup Chinese sesame paste (Lee Kum brand or other)
- 3 tablespoons sesame oil
- 1/2 cup water
- 1/4 cup soy sauce
- Combine ingredients for the sweet soy base the night before to allow the garlic to infuse. In a bowl, combine the cucumber and carrot with oil and season lightly with salt. Reserve.
- Cook noodles in a large pot of unsalted boiling water about 8 – 10 minutes. To check if the noodles are done, pull a piece and break it, if the center has a very small center of raw dough, it will need another minute.
- Once noodles are cooked, drain and immediately rinse in cold water: the colder the better!
- Split the noodles between four bowls. Stir the soy base well and divide among the bowls.
- Add four ounces of sesame sauce and some ground peanuts. Top with cucumber and carrot salad, garnish with scallion.
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