Looking for a cool and different starter for your next gathering?
Try these cucumber cups filled with soba noodles. Just hollow out thick slices of cucumber and fill with chilled noodles that have been tossed with a sesame-soy mixture. The nutty buckwheat noodles contrast perfectly with the fresh crunch of cucumber.
Chilled Soba In Cucumber Cups
2 large cucumbers
4 ounces soba noodles
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
3 green onions, thinly sliced
1. Peel the cucumbers and cut into rounds 1-inch to 1 1/2-inches thick. Scoop out the middles to create a cup. (Use a melon baller or a small knife to make the initial cut and then use a small spoon to hollow it out.
2, Bring a pot of water to a simmer and cook the soba noodles according to package directions. Drain and rinse the noodles under cool water. Transfer to a bowl.
3. Whisk together the rice vinegar, soy sauce, and sesame oil in a small bowl. Pour half the sauce over the noodles. Add the green onions to the noodles, saving a few for garnishing, and gently toss the noodles to coat them with the sauce. (I cut the soba into smaller strands to make it easier to pack into the cucumber cups.)
4. Pack each cucumber cup with noodles, twirling them slightly to help them settle in the cup. Pour a small amount of the reserved sauce over the noodles in each cup and sprinkle the tops with some green onions.
5. Serve right away or cover and chill for a few hours. If chilling, wait to add the reserved sauce until just before serving.
Makes about 1 dozen (doubles easily)
Recipe from The Kitchn
Philadelphia-based band Shark Tape released a new album, ‘Marathon’, this past November. It’s packed with lots of catchy, indie-fun music like the title track.
Dancing, running…all good.
Check out Shark Tape on Bandcamp, where you can learn of upcoming shows in Philadelphia and buy their music. The band is offering up the single ‘Marathon’ as a free download.