Black Sesame Noodle Bowl
For this noodle bowl, I took inspiration from Heidi Swansons Black Sesame Otsu, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded and combined with Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi. Like other cold noodle dishes, this is a good dish for packing up, and in my experience has been wonderful on the beach. The shredded egg and wisps of radish incorporate into the noodles, the shallot brings crunch and zing, and the final drizzle of kecap manis the Indonesian soy sauce brings the whole bowl together in the most satisfying way.
-Michael-Harlan-Turkell.jpg)
For this noodle bowl, I took inspiration from Heidi Swansons Black Sesame Otsu, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded and combined with Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi. Like other cold noodle dishes, this is a good dish for packing up, and in my experience has been wonderful on the beach. The shredded egg and wisps of radish incorporate into the noodles, the shallot brings crunch and zing, and the final drizzle of kecap manis the Indonesian soy sauce brings the whole bowl together in the most satisfying way.
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon fine sea salt
- 1/4 cup black sesame seeds
- 2 scallions, white and green parts, thinly sliced
- 2 tablespoons neutral-tasting oil
- 5 teaspoons soy sauce
- 1/2 teaspoon wasabi powder
- 3 bundles (about 11.5 ounces) dried soba, udon, or somen noodles
- 2 medium shallots, minced
- 1 avocado
- 2 large 12-minute eggs
- 8 small-to-medium radishes
- 4 cups tender greens, such as watercress, upland cress, baby arugula, or tatsoi
- kecap manis (indonesian soy sauce), for drizzling
- Carbohydrate 198 g(66%)
- Cholesterol 294 mg(98%)
- Fat 32 g(50%)
- Fiber 15 g(58%)
- Protein 43 g(86%)
- Saturated Fat 6 g(30%)
- Sodium 615 mg(26%)
- Calories 1246
Step-by-step
- Place the sesame seeds in a dry skillet and set over medium-low heat. Toast, swirling the pan frequently, until fragrant—90 seconds to 2 minutes. Watch and smell carefully so that they don’t burn. Transfer to a mortar and coarsely grind, then transfer to a mixing bowl.
- Add the oil, soy sauce, vinegar, brown sugar, wasabi, and salt, and whisk until thoroughly combined.
- Bring a saucepan of salted water to a gentle boil. Add the noodles and cook until tender, usually 4 to 7 minutes or according to the package instructions. Drain, rinse thoroughly under cold running water, then drain again thoroughly.
- Add the noodles and shallots to the bowl with the sauce and toss well, until the noodles are thoroughly coated. At this stage, the noodles can be transferred to an airtight container and kept in the fridge for up to 2 days. Bring to room temperature before serving.
- Quarter the avocado around the pit. Remove and peel the segments, then slice into thin strips. Peel the eggs and grate them using the large holes of a box grater. Slice the radishes into thin rounds. Stack the rounds on top of each other and slice into thin matchsticks.
- Divide the greens among four bowls, then top with the dressed noodles. Fan the avocado over the noodles in each bowl, then add a pile of the shredded egg, radishes, and scallions to each serving. Drizzle a bit of kecap manis over the avocado and serve.
My Go-To Summer Noodle Bowl: A Culinary Escape
Summertime and the living is easy, especially when you have a delicious and refreshing noodle bowl to hand. This Black Sesame Noodle Bowl isn't just a meal; it's a little taste of adventure, a vibrant explosion of flavors that transport me to sun-drenched beaches and bustling Asian markets. The inspiration came from a recipe I discovered – a recipe that perfectly captures the essence of summer in a bowl. The beauty of this dish lies in its simplicity. Each ingredient plays its part, creating a harmonious symphony of textures and tastes.
The black sesame seeds, toasted to perfection, offer a nutty aroma that immediately awakens the senses. The subtle heat from the wasabi adds a surprising kick, balancing the sweetness of the brown sugar and the umami richness of the soy sauce. The noodles, whether you opt for soba, udon, or somen, provide a satisfying base for this culinary masterpiece. And then there’s the kecap manis, that Indonesian sweet soy sauce, which acts as the final touch, binding all the elements together in a magical way.
Preparing this bowl is a meditative experience. I find myself lost in the rhythmic motion of toasting the sesame seeds, feeling the warmth of the pan beneath my fingertips. The act of grinding them in a mortar and pestle connects me to a simpler way of cooking, a slower pace that allows me to appreciate the craft of culinary creation. Then, the careful layering of ingredients—the vibrant greens, the delicately sliced avocado, the shredded egg, and the crisp radishes—is almost artistic. It's about creating a visual feast as well as a gustatory one. This dish is far more than just a meal. It's a mindful experience, a moment of calm amidst the bustle of daily life.
This Black Sesame Noodle Bowl has become a staple in my summer routine, a dish I look forward to savoring, whether I’m enjoying it at home, or packing it up for a picnic in the park or a day at the beach. The beauty is in its versatility—it's just as enjoyable at room temperature as it is chilled. It’s the kind of dish that can be easily adjusted to suit your tastes. Perhaps you'd prefer a different type of noodle, or a different spice to add a bit more intrigue to the flavour profile. The possibilities are truly endless.
The perfect summer bowl. Refreshing, satisfying, and absolutely delicious. It's a recipe I’ve cherished and shared countless times, and I’m so happy to share it with you today. Take a moment to create your own culinary escape. It's more than just a meal; it's an experience.
