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Chilled Buckwheat Noodle Salad with Blue Crab and Roasted Eggplant
About
Ingredients
Green Szechuan Peppercorn Vinaigrette:
Yield: 1 quart
½ ounce minced shallot
2 tablespoons minced ginger
1 ounce honey
1 cup Kikkoman® Rice Vinegar
2 cups Kikkoman® Toasted Sesame Oil
¼ cup green peppercorn oil
1 tablespoon black bean paste
1 tablespoon toasted ground Szechuan peppercorn
2 tablespoon Kikkoman® Gluten-Free Thai Style Chili Sauce
Buckwheat Noodle Dough:
1000 grams all purpose flour
1000 grams buckwheat flour
300 grams egg
200 grams water
To Assemble and Serve:
8 handfuls of buckwheat noodles
2 cups of green Szechuan peppercorn vinaigrette
8 ounces of jumbo lump crabmeat, picked free of shell pieces
1 each large eggplant, large diced and roasted until tender
8 leaves of mint, rolled and sliced thinly
1 cup of toasted white sesame seeds
Salt to taste
Directions
Green Szechuan Peppercorn Vinaigrette:
In a large metal bowl whisk together all ingredients. Store in the refrigerator for one day for flavors to marry.
Buckwheat Noodle Dough:
Place all ingredients together in the hopper of the pasta extruder. Allow ingredients to mix for 10 minutes so flour can fully hydrate. Extrude the noodles through a 1.5mm pasta die and store in the cooler until ready to cook. They can also be kept in the freezer in an airtight container for up to 3 weeks.
To Assemble and Serve:
Bring 2 gallons of water to a boil and season it to taste with salt. Carefully drop in the buckwheat noodles, stirring to make sure they do not stick together. In a separate pot mix together a gallon of water with a half-gallon of ice plus a healthy pinch of salt. When the pasta is tender, transfer it to the ice water and stir to chill. Once the pasta is chilled, drain it well and place it in a large mixing bowl. Gently fold in the remaining ingredients and season with salt to taste. Serve within 20 minutes of mixing as the vinegar will start to cook the pasta.
Created by Chef Michael Gulotta of Maypop, adapted by StarChefs.
