Cold Soba Noodles with Basil Flowers
Tatsoi leaves, an Asian green, impart a subtle mustard flavor to this cold noodle salad, while the mirin, a Japanese rice wine, adds sweetness. Spinach can be substituted for tatsoi.
- Servings: 4
Source: Martha Stewart Living, March 2002
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons toasted sesame oil
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon fresh ginger, grated
- 9 ounces soba noodles
- 1/2 cup Thai basil leaves and flowers, plus more for garnish
- 1/2 cup tatsoi
Combine soy sauce, mirin, sesame oil, lime juice, and ginger in a small bowl; whisk to combine. Set aside.
Bring a large pot of water to a boil. Cook noodles until al dente, 8 to 10 minutes. Transfer to a colander; run under cold water to stop cooking. Drain well.
In a large bowl, combine noodles, basil, tatsoi, and reserved dressing. Toss to combine. Garnish with basil flowers.