Lucas Sin Transforms The Restaurant “Asian” Salad | Chefs At Home

Lucas Sin—chef of Junzi Kitchen and Nice Day Chinese Takeout—is taking on the generic “Asian” noodle salad you’ve seen on the menu of chain restaurants for decades, and transforming it into a refreshing and delicious dish that showcases true East Asian flavors! Lucas’s Yuzu Chilled Noodle Salad is packed with Persian cucumbers, romaine, radicchio, carrots, and cherry tomatoes, piled high with chilled soba noodles, and elegantly dressed with the flavors of yuzu, ponzu, sesame oil, fresh ginger, garlic, and more. And of course, this classic fusion dish wouldn’t be complete if it weren’t playfully topped with wonton crisps and cute mandarin orange segments! (recipe below) #AsianSalad #Yuzu #NoodleSalad #ChefsatHome #FoodandWine 00:00 Introduction 00:27 About the dish 00:58 Dressing 04:03 Salad 06:12 Noodles 08:16 Plating the dish Chilled Soba Noodle Salad with Yuzu Dressing For the Yuzu Dressing: 4 1/4 tablespoons Korean yuzu tea or honey citron tea 3 1/2 tablespoons apple cider vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon toasted sesame oil 1 tablespoon water 1/2 tablespoon ponzu 1/2 tablespoon Chinese sesame paste 1/2 teaspoon yuzu kosho 1/2 inch thin piece peeled fresh ginger, grated 1 clove garlic, grated Salt For the Soba Salad 2 Persian cucumbers, cut into ¼-inch slices Couple pinches of salt and sugar 14 ounces soba noodles 1 small head romaine lettuce, trimmed and very thinly sliced 1/2 radicchio, cored and very thinly sliced 1-2 medium carrots, peeled and thinly sliced on the bias 1 cup cherry tomatoes, quartered 1 cup drained canned mandarin orange segments 1 cup wonton crisps 1 cup pea shoots or watercress sprouts Make the yuzu dressing: In a blender or small food processor, add the yuzu tea, vinegar, extra-virgin olive oil, sesame oil, water, ponzu, sesame paste, yuzu koshu, ginger, and garlic. Blend until smooth. Season to taste with salt. Make the salad: Place cucumbers in a medium bowl; add salt and sugar and rub the seasonings into the cucumber. Let stand for 30 minutes at room temperature while you prepare the remaining vegetables. Cook the soba noodles according to package instructions, stirring the pot for the first 30 seconds to help prevent clumping. Prepare a bowl of ice water. Drain the noodles and transfer to the ice water until cold. Drain the noodles and set aside. In a large bowl, toss the romaine and radicchio with a few spoonfuls of dressing; divide among 4 wide, shallow bowls. On top of each, swirl a portion of soba noodles in the center. Arrange drained cucumbers, carrots, tomatoes, orange segments, wonton crisps, and sprouts in neat piles around the soba. Pour a few spoonfuls of dressing over each portion, and serve. More ways to follow Food & Wine: Instagram: Facebook: Twitter: Website: Subscribe to Food & Wine: Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed. Lucas Sin Transforms The Restaurant “Asian” Salad | Chefs At Home