Cold noodles have become the default Fruitman Kitchen preparation for the summer. We like to add a good amount of heat to most of our cold noods, but not through a stove. Fresh horseradish and chili paste keep us on our toes, fresh vegetables continue celebrating the summer as a concept even while this summer of 2020 leaves very few things worth celebrating. This recipe will also mark the beginning of something new here at Fruitman Kitchen where we present a general concept — a contrast of flavors, a pairing of colors or temperatures, maybe a theme — and leave it up to the reader to either follow our interpretation of the concept or also find their own way. Our cold noodle dish was borne of necessity to finish leftover vegetables from other recipes, a good enough reason as any to make a new one.
Total preparation time: 20
Pineapples: 5/5 🍍 🍍 🍍 🍍 🍍
Read before committing: Try to make a contrast in flavors — in our case, we contrasted the spice from the chili and horseradish with the sweetness of the carrots and sweet corn.
Noodles — can be soba, ramen, somen (we used somen)
Soba dipping sauce or soy sauce
Bring a large pot of water to a boil
Preheat your oven or your grill
Boil carrots, roast peppers, and roast corn
Remove and let cool
Mix carrots with cilantro, chili paste, and scallions (use every part of the cilantro, including the stalks)
Mix the roasted peppers with sweet corn, toss in olive oil, salt, and pepper
Boil the noodles and run cold water over them to cool
Toss the noodles in freshly grated horseradish and a small amount of sesame oil
Garnish with soba dipping sauce and scallions