I have been wanting to make this for the longest, longest time ever.
Often, i’d chicken out in the end, fearing for the worst. You know, when you love something so much, you just refuse to tarnish its reputation. I heart cold soba of all kinds, cold fat udon (sans flour-y taste that is) and cold thin udon (usually, no flour-y taste in this one!) … in short, i heart ALL cold noodles.
In fact, cold noodles is one of the few things i crave for from time to time. Be it in Japanese restaurants or Korean restaurants, cold noodles is always on my radar when it comes to ordering time.
To date, my absolutely favourite cold noodle gotta be the one in Tatsuya – since 2006!
Anyway, this homemade one rocks my boat quite a bit. With the soba a little al dente and together with the kick-ass sauce, i can now jolly satisfy my cold noodle craving at home! :)
The only downside is i gotta let it sit in the fridge for 30 minutes, yes.. a total of half an hour before i could devour it. The torture.. oh the tortureeeeeeeeeeeeeeeeeee~~ But, no pain no gain! (no fridge, no cold = no yummy!)
Cold Soba with Honey-Soy Sauce
(adapted from food.recentrunes.com)
1 packet of cooked cold noodle (soba/udon)
good soy sauce
*no fixed amount to the sauce, u need to play around with it until you get the taste that you prefer most
chopped spring onion
Shichimi Togarashi or chili flakes (optional)
1. Mix the sauce together with the noodle and let it sit in the fridge for at least 30 minutes, but not before placing the cooked tofu on it.
2. Before serving, top the cold noodle with “A” ingredients.