Wine Commentary by Gary Twining • Photo by Beth Segal
Cold, richly dressed noodles satisfy in summer. Just ask generations of macaroni salad lovers. But spin the globe in this gluten-free dish to add the drama of Asian seasonings with peanuts, sprightly greens, and herbs. It’s worth a trip to the import store for special elements, or just order them online, in advance.
Sauce:
6 TBS tamari (gluten-free soy) or soy sauce
2 TBS sesame oil
1/2 cup smooth peanut butter, unsweetened
1/4 cup rice vinegar
1 TBS grated fresh ginger
2 cloves garlic, minced
Noodles:
3 TBS sea salt
10 ounces soba (buckwheat) noodles
1 carrot, peeled, grated
Toppings:
5 scallions, thinly sliced
1/4 cup toasted sesame seeds
1/4 cup salted peanuts, chopped
1/4 cup cilantro leaves, chopped
In bowl, stir together 2 TBS water with the tamari, sesame oil, peanut butter, vinegar, ginger, and garlic. Set aside.
Boil 3 quarts water with sea salt. Break noodle bundles in half, and cook, stirring occasionally, 5 minutes until tender. Rinse and drain thoroughly. Toss drained noodles first with the carrot, then with the sauce. Add toppings.
Makes 4 servings.
You could add: Cooked chicken or shrimp, or fresh tofu.
Gary: With the saltiness of the soy sauce, the nuttiness of the peanuts and sesame seeds, and the brightness of the ginger and cilantro, look to a medium-bodied white with ample acidity. A dry sparkler would also be in order, as would a Pinot Gris/Grigio or Alberino. Consider aromatic whites to enhance the cilantro, such as Sauvignon Blanc, Verdejo, Viognier and dry Riesling.
