Cold Noodle Salad with Ponzu Sauce

1. 1

   Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim.

2. 2

   Stir to dissolve the sugar.

3. 3

   Remove the saucepan from the heat and add the bonito flakes.

4. 4

   Wait 2 minutes, then add the lemon and/or lime juice.

5. 5

   Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander.

6. 6

   Chill the sauce for at least 20 minutes, or refrigerate up to several days.

7. 7

   If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well.

8. 8

   Divide them among 4 shallow serving bowls.

9. 9

   Garnish the noodles with sesame seeds and chives or scallions.

10. 10

    Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.