A meal for one that takes no more than ten minutes to prepare. The ingredients are few, the cooking procedure is simple and no special cooking equipment is required. Despite the simplicity, this seafood and noodle dish is filling, and rich in flavor and texture.
If scallops are not available, feel free to substitute any shucked shellfish. Clams and mussels are equally good. If you want meat rather than seafood, strips of boneless chicken will work just as well.
Ingredients
- 40 to 50 g. of dried soba noodles
- 1/3 to 1/2 c. of frozen scallops, thawed
- 1 tbsp. of sesame seeds
- 1 tbsp. of light soy sauce (I used Kikkoman)
- 1 tbsp. of rice vinegar
- 1 tbsp. of honey
- dash of sesame seed oil
- 1 tbsp. of finely sliced spring onion (onion leaves)
Instructions
- Boil three to four cups of water. Add the soba noodles and boil for four to five minutes.
- While the soba boils, dry fry the sesame seeds until toasted and golden (see step-by-step illustration).
- Scoop out the noodles with a slotted spoon (reserve the water and let it keep boiling), plunge in iced water and drain again. Transfer to a bowl.
- Add the scallops to the boiling water and cook for 30 seconds. DO NOT overcook as shellfish turn dry and tough with overcooking. Drain the scallops and add to the noodles. Add the rest of the ingredients, including the toasted sesame seeds and toss well.
Preparation time: 5 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 1
It seems like there are more soup in the photo than what’s in the ingredients?
That’s excess water from both the noodles and the scallops. And cold noodles don’t absorb liquids.
Tried it at last, with chicken, and it was wonderful!
sarap nito! perfect for summer!
Love it Ms Connie! Perfect for summer and easy to make.
i’ll try this by weekend. i cooked soba with brocolli and cauliflower and it was great. i love the sauce. i have also tried the baked creamy chicken and potatoes. even my toddler loved it. thanks for all the great recipes, connie.
Wow it looks good
I’ll try this one.
Can I use the regular white vinegar? Thanks in advance, Ms. Connie.