Thursday, July 29, 2010

Refreshing Cold Noodle Salad with Hideki Kawai

I caught up with Natural Healing & Healthy Living Chef, Consultant and Educator, Hideki Kawai in Los Angeles, California recently and he gave me this easy and delicious recipe for Refreshing Cold Noodle Salad- perfect for the hot summer weather! I wanted to share it with you, since his cooking inspires me to try new and different things. Hideki uses many cool cooking tricks that give his cooking an extra punch and added interest. The picture above is from when I tried out the recipe- it was awesome!

Also, if you are looking for excellent macrobiotic cooking services, health advice, or a little extra inspiration in the kitchen, then contact Hideki. He has 23 years of experiences and training from some of the foremost macrobiotic pioneers in the United States. He has cooked and taught all over the world, including Japan, Portugal and throughout the United States. He served as a Head Chef and Menu Planner at Kushi Institute in Becket, Massachusetts for 22 years and has worked in six macrobiotic or Japanese restaurants.

 To learn more about what Hideki does or to set up a cooking class, contact him at or call #310-692-5144. 

Cold Noodle Salad:
6 Medium sized red radish, sliced in wedges
1 Ear of fresh corn, taken off the cob OR 1/4 bag of organic frozen corn
1 Package of seitan (store bought), sliced in 1/2 inch pieces
1 Cup sauerkraut
1 Cup apple juice
2 Teaspoons of brown rice miso
1/2 Package organic angel hair pasta (whole wheat or artichoke)
2 Leaves of romaine lettuce, sliced in 1/2 inch strips
1/2 Cucumber, sliced in rounds
2 Teaspoon umeboshi vinegar
2 Teaspoons olive oil
2 Teaspoon soy sauce
Sea Salt

  1. Boil 6 cups of water in a pot with 2 teaspoons of sea salt.
  2. Put pasta into boiling water and let it boil until cooked, approximately 8-10 minutes.
  3. Drain pasta in a strainer and put noodles in a bowl with cold water. Drain noodles and place in refrigerator.
Vegetables and Seitan:
  1. Saute radish slices in a small fry pan on medium to medium low heat with 2 teaspoon umeboshi vinegar until the liquid has evaporated. Set aside in a bowl.
  2. Saute corn- first heat the pan on medium heat, add the corn, add 2 teaspoon of water and put the lid on. Cook for 1-2 minutes. Add a pinch of salt and cook for 1 additional minute with the lid. Set aside in a bowl in the refrigerator.
  3. Saute seitan in 1 teaspoon in olive oil for 1 minute on a medium high flame, then add 2 teaspoon of soy sauce and saute for 30 seconds. 
  1. To make the sauce: put the sauerkraut, apple juice, miso and 1 teaspoon of olive oil in a blender. Blend until smooth.
  1. Put noodles on a plate or in a bowl.
  2. Drizzle the sauce onto the noodles.
  3. Place the lettuce, cucumbers, radish, corn and seitan in sections on top of the noodles. Drizzle again with sauce.
  4. Optional: Garnish with sliced fresh basil, scallions, parsley or chives.
Serves 3-4 people

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