only I am making a meal that calls for rice wine vinegar and I only have rice vinegar.
My shop in China Town only had rice vinegar OR rice wine and the lady behind the counter can't speak much english (but more english than my chinese!).
Dh is making this Gordon Ramsay thing tonight:
Serves 4
This soba noodle salad is a healthy and refreshing way to add starch to the meal. Unlike the other salads, you can toss the noodles and vegetables with the dressing an hour or two before serving. Add the coriander at the last minute to keep the leaves green and vibrant.
250g soba (or thin buckwheat) noodles
1 yellow pepper
1 red pepper
1 red onion
2 spring onions
Handful of coriander leaves
1-2 tbsp toasted sesame seeds (optional)
For the dressing
1 tsp finely grated ginger
2 tbsp rice wine vinegar
1/2 tsp caster sugar
1 tbsp sake
1 tbsp light soy sauce
2 tbsp sesame oil
Freshly ground black pepper
1 Put the kettle on to boil. Place the soba noodles in a large bowl and pour in enough boiling water to cover. Leave the noodles to soak for 7-10 minutes until al dente ? tender but still retaining a bite.
2 Meanwhile, prepare the vegetables. Trim, deseed and thinly slice the peppers into long strips. Peel and finely slice the red onion. Trim and finely slice the spring onions on the diagonal (or halve them lengthways).
3 Mix together all the ingredients for the dressing, stirring well to dissolve the sugar. Drain the noodles, refresh under cold running water to remove the excess starch, then drain again. Toss together with the dressing and sliced vegetables. Garnish with coriander leaves and sesame seeds, if using, and serve chilled or at room temperature.