By Chef Michelle Nguyen of Joule, as prepared for her July 11, 2012 cooking demonstration at Wallingford Farmers Market.
You can use any pasta noodle for this dish. At the demonstration I used fresh ramen noodles.
- 1 lb of pasta
- 1 cup of Julienne English Cucumber
- 1/4 Cup of Julienne Ginger
- 1/2 head of chopped Romenasco
- 2 Cups of sliced Shitake Mushrooms
- 2 cloves of crushed Garlic
- 1/2 Cup of shaved Shukyo Radishes
- 1/4 Cup chiffonade scallions
- 1 Tablespoon of Toasted Sesame Seeds
- 2 Cups Rice Vinager
- 2 Cups of Sugar
- 1 Cup Soy Sauce
- 1 Cup Mirin
- 1/2 Cup Sake
- 1 Tablespoon of Chinese 5-Spice (1 part of each spice ground: Anise, Fennel, Cinnamon, Cloves, Peppercorn)
Start boiling salted water for the pasta. Cook pasta. Rinse with ice cold water when pasta is done. Combine rice vinegar and sugar in a medium saucepan heat till boil making the pickling liquid. In separate bowls of julienne ginger and chopped romenasco, pour the hot pickling liquid over the ginger and romenasco. Set in the refrigerator.
Boil the sake and five spice in a medium sauce pan till all alcohol is boiled off. Turn off sake, then add the soy and mirin. Salt and Pepper to taste. Set in refrigerator to cool down.
Heat up a saute pan with vegetable oil. Saute garlic and shitake mushrooms till carmelized and slightly crispy. Season with salt and pepper. Set aside.
In a large mixing bowl add cold noodles and 5-spice sauce. Place noodles in a bowl. Top off with julienne cucumbers, pickled ginger, pickled romanesco, shitake mushrooms, shaved shunkyo radishes, scallions, and sesame seeds. Top off with a little left over sauce.