Lucas Sin—chef of Junzi Kitchen and Nice Day Chinese Takeout—is taking on the generic “Asian” noodle salad you’ve seen on the menu of chain restaurants for decades, and transforming it into a refreshing and delicious dish that showcases true East Asian flavors! Lucas’s Yuzu Chilled Noodle Salad is packed with Persian cucumbers, romaine, radicchio, carrots, and cherry tomatoes, piled high with chilled soba noodles, and elegantly dressed with the flavors of yuzu, ponzu, sesame oil, fresh ginger, garlic, and more. And of course, this classic fusion dish wouldn’t be complete if it weren’t playfully topped with wonton crisps and cute mandarin orange segments! (recipe below)

#AsianSalad #Yuzu #NoodleSalad #ChefsatHome #FoodandWine

00:00 Introduction
00:27 About the dish
00:58 Dressing
04:03 Salad
06:12 Noodles
08:16 Plating the dish

Chilled Soba Noodle Salad with Yuzu Dressing
https://www.foodandwine.com/recipes/c...
For the Yuzu Dressing:
4 1/4 tablespoons Korean yuzu tea or honey citron tea
3 1/2 tablespoons apple cider vinegar
2 tablespoons extravirgin olive oil
1 tablespoon toasted sesame oil
1 tablespoon water
1/2 tablespoon ponzu
1/2 tablespoon Chinese sesame paste
1/2 teaspoon yuzu kosho
1/2 inch thin piece peeled fresh ginger, grated
1 clove garlic, grated
Salt

For the Soba Salad
2 Persian cucumbers, cut into ¼inch slices
Couple pinches of salt and sugar
14 ounces soba noodles
1 small head romaine lettuce, trimmed and very thinly sliced
1/2 radicchio, cored and very thinly sliced
12 medium carrots, peeled and thinly sliced on the bias
1 cup cherry tomatoes, quartered
1 cup drained canned mandarin orange segments
1 cup wonton crisps
1 cup pea shoots or watercress sprouts

Make the yuzu dressing: In a blender or small food processor, add the yuzu tea, vinegar, extravirgin olive oil, sesame oil, water, ponzu, sesame paste, yuzu koshu, ginger, and garlic. Blend until smooth. Season to taste with salt.
Make the salad: Place cucumbers in a medium bowl; add salt and sugar and rub the seasonings into the cucumber. Let stand for 30 minutes at room temperature while you prepare the remaining vegetables.
Cook the soba noodles according to package instructions, stirring the pot for the first 30 seconds to help prevent clumping. Prepare a bowl of ice water. Drain the noodles and transfer to the ice water until cold. Drain the noodles and set aside.
In a large bowl, toss the romaine and radicchio with a few spoonfuls of dressing; divide among 4 wide, shallow bowls. On top of each, swirl a portion of soba noodles in the center. Arrange drained cucumbers, carrots, tomatoes, orange segments, wonton crisps, and sprouts in neat piles around the soba. Pour a few spoonfuls of dressing over each portion, and serve.



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Lucas Sin Transforms The Restaurant “Asian” Salad | Chefs At Home