Sesame Soba vs. Vietnamese Spring Rolls, or: the good and the not-so-good
June 22nd, 2005

There is a clear winner, technical knock-out in round 2, if you will. The soba noodles with the cilantro and sesame seeds beat the Vietnamese spring rolls by far. Perhaps the recipe was to blame, or my bold move to think, leaving away the duck would be ok for a vegetarian version of these rolls. So really it’s hard to say why they didn’t turn out the way I had envisioned. The taste I found too bland, the rice paper too sticky. Perhaps it was doomed from the start? I’ve had these rolls, no, much much better than these, in Atlanta a few years back. The kind that’s not deep fried and instead wears a transparent rice paper wrapper. It must have either set my standards too high or I’ve simply miserably failed this one…the absence of duck could’ve been the secret to making this a delish course, but frankly, I doubt it. ;)

(in lack of proper results, I omitted the recipe)

Vietnamese Spring Rolls

To redeem myself I thought of another Asian inspired dish. Our recent shopping spree at a local Asian food store sure came in handy. Walking through the isles, loosing track of time and feeling like little kids in a candy store, we couldn’t help but to purchase a whole set of different noodles. They all looked so intriguing with a promise to magically turn every dish into a delicious dish and besides, N. always falls for nicely designed packaging! With the soba noodles at hand and a recipe I came across earlier this week I got started. The original recipe, presumably the most simplistic one imaginable – right out of another brand new cookbook (N. just acquired ;) & already decorated with lots of pink and yellow post-its – merely contained noodles and parsley. I thought of substituting a good deal of the parsley with cilantro, toss the noodles in a mix of peanut and sesame oil and add a few sesame seeds to the seasoned mix. Soooo easy and soooo good. It would probably also make a perfect cold summer snack, but it was gone too quick…O.

Sesame Soba Noodles

Cook soba noodles to package directions. Meanwhile chop parsley, cilantro and red chili. Lightly brown all of the sesame seeds in a separate pan.

Heat up the mix of peanut & sesame oil in a pan, add the spicy chili and the drained soba noodles.

Blend well, season to taste with kecap manis and soy sauce and finally add the herbs & the sesame seeds.

Sesame Soba Noodles

Recipe source: Own creation

Required time: overall ~20min.

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Ingredients (amounts by guess and by gosh):

soba noodles

sesame seeds

peanut & sesame oil

cilantro

parlsey

red chili

season with kecap manis & soy sauce

Comments

Jun 23rd,
2005

Ana

Jun 23rd,
2005

Jun 23rd,
2005

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2005

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2005

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2005

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2005

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2005

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2005

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2005

Chau

Nov 27th,
2005

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