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Sticky Noodle Salad

Yesterday was my first day back to work after a long vacation.

I was waking up way before 8 a.m. during my vacation, yet, it was so hard to get up at 8:15 yesterday morning.

I did it though.

I survived my first day and I hope it’s going to be easier for the rest of the week.

When I got home from work I wanted something comforting, and sticky noodle salad seemed like a good idea.

What makes this salad sticky?

Well, this Naga-Imo yam is certainly one of them.

And don’t forget “NATTO” (fermented soy beans).

I know sticky foods are not very popular in the U.S., but they have been loved for many years in Japan.

Sticky foods are in general often considered to have many health benefits, too.

Mise en place.

In addition to those sticky food, on this plate you see Hijiki seaweed, tomato, scallion, and Thai basil.

You place everything on freshly cooked noodle and serve with homemade soy sesame maple dressing.


Sticky Noodle Salad100g cooked noodle
1/4 cup chopped naga-imo yam
1/4 cup natto (Japanese fermented soy beans)
1/4 cup cooked hijiki
1/4 cup chopped tomato
1 tablespoon chopped scallion
1 tablespoon chopped Thai basil
soy sesame maple dressing
– 1 tablespoon soy sauce
– 1/2 tablespoon maple syrup
– 1/2 tablespoon white vinegar
– 1/2 tablespoon canola oil
– a few drops sesame oil
– salt and pepper

1. Make dressing. Combine and mix well all the ingredients.
2. Place yam, natto, hijiki, tomato, scallion, and basil on cooked noodle.
3. Serve with the dressing.

Happy Wednesday everyone!

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