• Chilled Soba Noodle Salad with Crispy Prosciutto di Parma

    Ingredients

    Dressing and Marinade

    Yield: 4 Portions

    • Ingredients
      Amount
    • Soy sauce
      ¼ cup
    • Rice vinegar
      2 Tbsp.
    • Sesame oil
      2 tsp.
    • Mirin
      2 Tbsp.
    • Sugar
      2 tsp.

    Mushrooms

    • Ingredients
      Amount
    • Shitake mushrooms, stems removed
      5 oz.
    • Soba noodles, dry
      4 oz.
    • Proscuitto di Parma, sliced
      8 slices
    • Olive oil
      1 cup

    Final Preparation

    • Ingredients
      Amount
    • Hijiki seaweed, dry and steeped in boiling water for 10 minutes
      3 Tbsp.
    • Carrot, julienne, blanched
      ⅓ cup
    • Scallions, thinly cut on the bias
      3 ea.
    • Edamame
      ⅓ cup

    Dressing

    • Ingredients
      Amount
    • Sesame seeds, toasted
      1 Tbsp.
    • Proscuitto di Parma, sliced
      8 slices

    Method

    1. For dressing: Combine all the ingredients for the dressing in a small bowl and stir together.
    2. Preheat the oven to 375˚F. Toss the shitakes with 2 tablespoons of the dressing and roast until lightly browned and tender, about 15 minutes, turning once during the cooking. Allow the mishroooms to cool and then slice into ¼” slices.
    3. Cook the noodles according to the package directions, and reserve.
    4. Fry the sliced Proscuitto di Parma in hot olive oil until crispy. Drain any excess oil, and chop coarsley once cooled. Set aside.
    5. For the final preparation: Toss the noodles with the mushrooms, hijiki, carrots, scallions and edamame. Add the remaining dressing and toss the salad. Allow to marinate for 5 minutes.
    6. Drain the salad of any excess dressing and plate at room temperature. Top each plate with the crispy Proscuitto di Parma, and sprinkle with sesame seeds (or Furitake, if preferred). Place the fresh slices of Proscuitto di Parma shaped into rosettes around the plate.