The Great Trip: Recipe from the Road

Friday, March 10, 2006

Recipe from the Road

As you may know, Anissa and I have a budget that we created for The Great Trip. We must stick to this budget for us to make it all the way through out our journey around-the-world. To that end, we are eating “self catered” meals as often as possible. I thought it might be fun to share with you, our readers, what we are eating on the road. So here is our debut issue of “Recipe from the Road”.

Soba Noodle Salad

This is a very refreshing salad and is great on a cool spring evening or for an Indian Summer Night. The soba noodles add body and the crisp romaine lettuce adds a satisfying crunch in each bite.

Ingredients:

1 package Soba (Japanese Buckwheat) noodles
½ medium size Maui (or sweet brown) onion
½ head romaine lettuce cut in to bite size pieces
1 medium size cucumber
6 – 10 cherry tomatoes cut in half
¼ cup toasted sliced almonds (optional, Anissa didn’t like them. I did like them… a lot)

For Dressing:

4 tbsp sesame oil (with chili oil for a little spice)
¼ cup rice wine vinegar
2 tbsp water
Salt and Pepper to taste

Mix in an easy to pour bowl. (Change the proportions to your taste)

Preparation:

Cook the Soba noodles according to the package directions. Drain and run under cold water until the noodles are cold. Mix the ingredients in a large bowl using your fingers. Feel the cold slimly noodles slide through you fingers like worms. (Sorry, you’re probably not hungry any more. I’ll rephrase…) Mix the ingredients in a large bowl with wooden spoons or tongs, making sure not to relate the noodles to worms. When you are ready to serve, pour the dressing over the noodle mix and serve (with hands or) with tongs. Plate and serve while cool.

Serving Size
4-6 people as a side dish
2 (hungry) people as a main dish