Saveur, May 2015, p.70
This recipe comes from Chris Shepherd of Underbelly in Houston. It's a great Asian vegetarian noodle dish that has lots of great flavor and texture.
Ingredients: buckwheat soba noodles, English cucumber, red bell pepper, red Thai chile, red onion cilantro, mirin, rice wine vinegar, brown sugar, fish sauce, soy sauce, granulated sugar, sesame oil, lemon juice, Kosher salt, black pepper, bonito flakes, mint, Thai basil leaves
- Instead of bonito flakes, we used togarashi
- This would go great with either the Grilled Flank Steak with Coca-Cola Pickled Onions or the Char Siu Chicken recipes that are on the same page in the magazine (that we have yet to make!)