Cold Noodles with Grilled Scallion Pesto

Noodles

  • ½ Cup-Baking Soda
  • 3 Cups-All Purpose Flour
  • 1 Cup-Water-warm
  • Pasta Roller
  • Optional Garnish-Korean BBQ Sauce

Directions

  • Preheat oven to 250 degrees.
  • Line a baking sheet with foil and spread baking soda out into one layer.
  • Place in one and bake for 1 hour.
  • Remove and allow to cool at room temperature.
  • Place flour in a food processor.
  • Add 1 tablespoon of baked baking soda to water and whisk to dissolve.
  • Add to food processor and pulse to combine, dough will be crumbly.
  • Remove and place on cutting board and press together.
  • Knead for 2-3 minutes, wrap with plastic wrap.
  • Allow to rest for one hour at room temperature or refrigerate overnight.
  • Make pesto according to recipe below.
  • Divide the dough into 4 pieces, cover 3 pieces and begin work on the first piece.
  • Roll out to the thickness just larger than the widest thickness of pasta roller.
  • Continue to roll pasta through roller narrowing the thickness with each pass until you reach second thinnest setting.
  • Cut either by hand or on the smallest cutter attachment on the pasta roller.
  • Flour well, picking up noodles and shaking to coat evenly.
  • Twist together in a couple piles on a well flour baking sheet.
  • Cover and place in refrigerator while finishing the remaining dough.

Pesto

  • 2 Bunches-Scallions/Green Onions-lightly oiled, seasoned, grilled
  • 3 Cloves-Garlic-peeled/rough chopped
  • 1 Tablespoon-Ginger-peeled/rough chopped
  • ½ Cup-Peanuts-Raw or Roast (no skin)-chopped plus extra for garnish
  • 1 Teaspoon-Sesame Oil
  • 1/2 Cup-Cilantro
  • 2 Tablespoons-Fresh Lemon Juice
  • 1 Cup-Canola Oil
  • ½ Cup-Parmesan Cheese-grated
  • To Taste-Kosher Salt/Black Pepper

Directions

  1. Rough chop grilled scallions and place in food processor with garlic/peanuts/sesame oil/cilantro/lemon juice.
  2. Process to a paste and slowly add oil while still processing.
  3. Remove pesto to a bowl, stir in parmesan and season to taste with salt/pepper, leave a room temperature.

Assemble

  • Bring a pot of water to a boil.
  • Drop a few portions of noodles at a time.
  • Cook for 2-3 minutes, remove to a colander and rinse with cold water and drain well.
  • Place in a mixing bowl, toss with a few spoonful’s of pesto to coat.
  • Place in bowls, garnish with peanuts and drizzle of Korean bbq sauce.