Doctor's Review: Medicine on the Move

August 17, 2017

© Ryan Szulc

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Soba noodles

From Dim and Den Sum in Cleveland, Ohio

Who doesn’t love dim sum, where carts of food come right to your table? Chef Chris Hodgson thought he would take that one step further and opened a cart that brings you food wherever you are in the city of Cleveland.

I’m used to having soba noodles served up in a hot broth, but Chris serves them chilled in a light summery style that’s perfect for a weekend barbecue. In his words, these are “totally slurpalicious!”


1 lb. (500 g) soba noodles
2 bunches mustard greens
2 cloves garlic, minced
6 tbsp. (90 ml) soy sauce
2 tsp. (10 ml) Korean chili flakes
2 tsp. (10 ml) honey
2 tsp. (10 ml) fish sauce
2 tsp. (10 ml) sambal oelek
6 tbsp. (90 ml) frozen shelled edamame, thawed
2 tsp. (10 ml) thinly sliced green onion


Cook soba noodles in boiling water until tender, about 3 minutes. Remove with a skimmer or large slotted spoon and cool in ice water.

In same pot of water, blanch mustard greens for 4 minutes. Drain and cool in ice water.

In a small bowl, whisk together garlic, soy sauce, chilli flakes, honey, fish sauce, and sambal oelek.

Drain noodles and mustard greens well. In a large bowl toss together noodles, mustard greens, and edamame. Divide noodle mixture between 2 bowls. Drizzle with sauce until it coats all of the noodles, edamame, and mustard greens. Garnish with green onion. Serves 2.


From: Eat St.: Recipes from the Tastiest, Messiest and Most Irresistible Food Trucks by James Cunningham. Copyright Paperny Publishing Inc., 2013. Reprinted by permission of Penguin Group (Canada), a division of Pearson Canada Inc.

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