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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.

Martha Stewart Living, March 2002

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Recipe Summary

Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • Combine soy sauce, mirin, sesame oil, lime juice, and ginger in a small bowl; whisk to combine. Set aside.

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  • 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.

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