How is your Saturday going so far?
I am thoroughly enjoying a lazy Saturday so far. I just got ready for the day and sat in front of my computer to update a delicious recipe that I enjoyed a couple of days ago. I’ve been making lots of noodles dishes for lunch lately. Noodles, especially cold noodles are one of my favorite lunch menus. Which is kind of weird because when I was growing up in Korea, I never really cared for noodles. I preferred rice bowls over noodles. I mean, don’t get me wrong, I still love rice, but my love for noodles has grown quite a bit.
Zaru Soba is a kind of noodle that is wholesome and delicious, too. I never cared for soba noodles before but like I said in my other posts, my appetite has changed over the years. I had never tried this kind of noodles before but I was pleasantly surprised by its texture and flavor. I am definitely going to buy some more of these.
This noodle dish was really good with the sauce I made. I normally like to make noodles sauces using Gochujang (Korean pepper paste) but this time, I made a soy sauce based sauce. There’s a lot of great flavors packed in the sauce which went perfectly well with the soba noodles.
Another great thing about this noodle dish is that there’s no broth. Cold. Cool. No steamy broth splashing all over your face when you eat it. It’s a great Summer noodle dish that you can serve on a plate instead of a bowl. I love cold noodles during the Summer. It doesn’t heat up the kitchen to make it. I could eat this kind of noodles anyday, everyday.
The noodle I used is called “Mo-Mil-Guksu” in Korean. I used a CJ package for it and the noodles were delicious. It’s a little pricier than normal somen or soba but it’s definitely worth it.
This is what Mo-mil-Guksu (Zaru Soba) looks like. The color is slightly tan or brown. It’s also low in calories. One bundle equals about 270 calories.
Combine all the sauce ingredients and mix well. Stir in the cooked and cooled noodles using chopsticks or a fork.
Serve the noodles with dried and seasoned seaweed if desired. So yummy!
- 1-2 bundles zaru soba, cooked according to package instructions
- For the sauce: 2 tablespoons soy sauce
- 1 tablespoon plum extract (Korean Me-sil 매실)
- ½ tablespoon minced garlic
- 1 teaspoon sesame oil
- 2 tablespoons gochugaru (Korean red pepper flakes)
- Freshly ground black pepper, to taste
- Dried seasoned seaweed, optional
- Rinse the cooked noodles in cold water until cooled. Set aside.
- Make the sauce by combining the soy sauce, plum extract, minced garlic, sesame oil, red pepper flakes, and black pepper in a small bowl.
- Cut dried seaweed into small strips using kitchen scissors.
- Mix the sauce and the noodles together using chopsticks or a fork. Sprinkle the seaweed over the noodles and serve.
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