soba

Food for Thought
4:30 am
Wed June 13, 2012

For great hot weather eating use your (cold) noodle

From Margaret Gin's Regional Cooking of China.
Stein

If you've never had them the idea of cold noodles might not sound too appetizing.  But just take a look at that recipe up there. Why do you think it's so ragged and stained? From multiple uses, that's how. 

I've had it memorized for years but I thought it would be fun to break it out once more so you could see. Click through all the photos and then keep reading – because I've got some good tips for you on how to make it.

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