Wow. This feels nostalgic. I’m sitting in front of my desktop typing away like this after a really long time. It was just over 2 years ago that I wrote my last blog post, and then my life changed. Everyone who’s been a reader since a long time knows that I had been struggling with my career since years. You know how they say that the night is the darkest before dawn? They’re not wrong! My life went from crash and burn to a Phoenix rising from her ashes, and boy, it’s been an amazing ride! I found the job of my dreams but as that took priority I had to (temporarily) say goodbye to blogging. While I still stayed active on Instagram all this while, it is a micro blog after all and hence not the best option for closet chatter boxes like me.
During this break I also did a lot of introspection and self discovery. I read a lot, I meditated, I made new friends, re-kindled old friendships, let go of toxic relationships and got to know my higher self. I tried so many new cuisines and traveled a bit too, but I would end up in the kitchen only to make my coffee. I had lost the will to cook, plus I was really lazy. I had the perfect excuse in the form of a hectic work life and a steep learning curve with my craft. I am blessed with some really inspiring and wonderful mentors and special someones around me who pushed me to start cooking again and come back to writing as well. Few months ago I started cooking a lot more than my usual coffee and the Universe conspired – and here we are! It was only warranted that a new me meant a new blog with a new look. Do let me know if you like it in the comments section 🙂
Like I mentioned, I did some traveling in these years and a majority of my travel has been to Singapore, to meet my bestie, Rashi. I have so much more to tell about her and Singapore but that deserves a separate blog post on its own. I will tell you a little bit about my darling Rashi – she’s a sage burning, Vegan, Yogini. When I was on this trip to visit her, she decided that she wanted to be Vegan. She actually decided to go Vegan right on the day that I landed into Singapore. Imagine a hard core meat lover and a new Vegan out and about in the streets of Singapore!
One such night we decided to go dancing to a place located somewhere on Arab Street. To our utter dismay, the place had been shut long ago and we were roaming around the streets, hungry and clueless at 2 in the night. That’s when I was introduced to the magic of Cha Soba.
Anyone who is from Singapore or has visited Singapore knows that there is a dearth of food being served post 10 PM. Drinks, sure. But it’s rare to find proper food late in the night, except the usual Roti Parata joints that are open through the night. We happened to find this small Japanese place open on Arab Street and I was keen on having Sushi (I am always keen on having some Sushi). Rashi was happy because they were also serving Cha Soba which is Vegan. I asked her what it was and she asked me to wait for the dish to arrive. Cold cooked Cha Soba noodles, served on a bed of crushed ice, along side some dark Soy, Wasabi, chopped Scallions and some sliced Nori sheets. Looked intriguing, but tasted so much better than it looked! I might even have ignored my Sushi for a moment while I gorged on this delicious discovery. No points for guessing that I returned back to India with a few packets of Cha Soba with me. I just had to eat this again.
Now, no one gave me a recipe for this dish but it’s purely been constructed with the memory of my taste buds. Of course, I have added a few extra things but really it takes me back to that night in Singapore with my best friend, going “Oh My Gosh” after every single bite. Bliss!
Here’s my version of the beautiful food memory and I trust that you will like it! Do let me know if you try it in the comments section! Suggestions and feedback are welcome.
Cha Soba Salad with a Dark Soy Dressing
Serves 4
Takes 30 minutes
Easy
Ingredients:
1 package Cha Soba Noodles (You can use Udon, Soba, or any other kind you like)
4 Spring Onions, chopped
1/2 Bell Pepper, de-seeded and sliced
A handful of Snow Peas, blanched
2 tbsp Rice Wine Vinegar
1 tbsp Sesame Oil
2 tbsp Dark Soy
1/2 tsp Wasabi paste (size of a Pea)
3 cloves of Garlic, minced (optional)
1 tsp Red Chili, finely chopped (optional)
1 tbsp Sesame seeds, toasted
Ice Water, to cool the noodles
Sliced Nori Sheets (Optional)
Method:
Boil the Cha Soba noodles as per the package instructions. Shock them in Ice water once cooked. Drain and set aside. This recipe is very forgiving. Honestly, you can use any vegetables that you fancy. Zucchini is another great addition. You can even do away with the snow peas if you’re not in the mood for blanching stuff or are short on time. Toast the Sesame seeds on a dry pan and set aside.
In a bowl, whisk together the Dark Soy, Rice Wine Vinegar, Sesame Oil, Chili, Garlic, Wasabi and the chopped Spring Onion. Add in the noodles and vegetables and toss to combine. Garnish with Sesame seeds and sliced Nori sheets if you wish! Serve chilled!
Is there anyone else who makes recipe with the memory of their palate too? I would love to know!
Love,
Ashrrita
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