Banbanji noodles and young ginger

Roght season for cool noodles…

Chinese noodles (bought fresh), boiled and refreshed in iced water. Boiled chicken, cooled in its broth. The meat is very tender.

Fresh young ginger. I got a big bush of it. It is very mild and can be eaten like that without starting a fire in your mouth.

Gomadare, sesame sauce. The vinegar in it has a cooling effect too.

Great, I should do that more often.

6 thoughts on “Banbanji noodles and young ginger

  1. Pingback: Chinatable in my kitchen « GOURMANDE in OSAKA

  2. Pingback: Chilled shirataki noodles with black gomadare sauce | GOURMANDE in OSAKA

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