Kombu dashi’s briny, mushroom-like umami flavour creates the perfect savoury base to your noodles. While it's excellent when chilled, this dish is also delicious served warm
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 220 |
| Fat | 5.6g |
| Saturates | 0.9g |
| Protein | 5.3g |
| Carbs | 36.2g |
| Sugars | 12.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMake a few cuts in the kombu – this helps to release flavour. Combine the kombu and water in a saucepan placed over a medium heat. Simmer for 15 minutes. Then set aside and chill.
Heat the oil in a wok until it just starts to smoke.
Transfer the oil to a medium bowl and allow it to cool.
Cook the noodles and spaghetti according to the package directions. Drain and toss with the oil in the medium bowl or on a small, rimmed baking sheet. Cover and refrigerate until cold.
In a small bowl, whisk together the soya sauce, sugar, vinegar, crushed Sichuan peppercorns and salt.
Divide the noodles and spaghetti between 4 bowls. Pour 250ml of the chilled dashi over each and garnish with the spring chopped spring onions, chilli, sesame seeds and a drizzle of the soya sauce mixture.
