Caviar Noodles
- 6 ounces soba (buckwheat) or green-tea soba noodles
- Salt to taste
- 1/4 cup finely julienned carrot
- 1/4 cup finely julienned daikon radish
- 4 scallions, finely shredded
- 5 tablespoons rice vinegar
- 1 teaspoon freshly grated ginger
- 1 shallot, finely chopped
- 3 tablespoons canola oil
- 4 ounces tobiko (flying-fish roe) or sturgeon caviar
- Generous pinch of white pepper
- Add noodles to a large pot of boiling salted water.
- Cook about 10 minutes, until they are tender (they should not be al dente).
- Drain the noodles, cool in ice water for 5 minutes, then drain thoroughly.
- Toss the noodles in a bowl with the carrot, daikon and scallions.
- Mix the vinegar with the ginger and shallot.
- Beat in the oil, then fold in the tobiko or caviar.
- Pour this mixture over the noodles, and toss gently.
- Season with pepper, and salt if desired.
- Serve.
noodles, salt, carrot, radish, scallions, rice vinegar, freshly grated ginger, shallot, canola oil, flyingfish, generous
Taken from cooking.nytimes.com/recipes/5604 (may not work)