The Talk: Chilled Soba Noodles, Korean Chopped Salad & Sesame Dressing

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The Talk Takeaway: Cooking

Chef Susan Feniger was in The Talk’s kitchen with some Asian-inspired cuisine that families can get behind. Check out her Chilled Soba Noodles recipe and a Korean Chopped Salad with Sesame Dressing.

The Talk: Korean Chopped Salad Recipe with Sesame Dressing

This salad can be served hot or cold, and it works great with leftover rice. One of her secrets is to season every layer of a salad.

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The Talk: Susan Feniger Korean Chopped Salad Ingredients

  • 1 1/2 cups Brown Rice
  • 4 tbsp Canola Oil
  • Kosher Salt
  • 2 oz Shitake Mushrooms
  • 2 cups Tofu cubes
  • 1 cup Soybean Sprouts
  • 1 cup Pickled Daikon Radish
  • 1/4 cup Seaweed
  • 1/3 cup Sunflower Seeds
  • 1 Lemon
  • 1 lb Black Cod, quartered
  • 4 Eggs
  • 1 head Romaine
  • 3/4 cup Sesame Dressing (see below)

The Talk: Chilled Soba Noodles, Korean Chopped Salad & Sesame Dressing

Susan Feniger was in The Talk kitchen to show how to make her Chilled Soba Noodles recipe, as well as a Sesame Dressing for her Korean Chopped Salad recipe.

The Talk Korean Chopped Salad Directions

  1. Rinse rice under cold water for about a minute. Drain and transfer to a sauce pan.
  2. Add 2 1/2 cups cold water and some salt. Cover and bring to a boil on high.
  3. Reduce heat and simmer 20 minutes, covered, stirring once.
  4. Turn off heat and let covered rice steam for five minutes.
  5. Put rice in a mixing bowl and fluff. Let cool to room temperature.
  6. Add half the canola oil to the pan, sauteeing the mushrooms in salt on high for about five minutes.
  7. Add mushrooms to rice, with tofu, sunflower seeds, seaweed, sprouts, radish, and dressing. Toss to combine.
  8. Distribute lettuce in four bowls, seasoning with lemon juice.
  9. Divide rice among bowls.
  10. Season cod and saute in remaining oil on medium high until golden brown. This should take three to five minutes.
  11. Reduce heat to medium-low and flip filets to cook up to another five minutes, until done.
  12. Remove fish and place atop each of the bowls.
  13. Fry four eggs sunny side up, seasoning as desired. Top each salad bowl with one egg.

The Talk: Susan Feniger Sesame Dressing Recipe

To make the dressing Susan used on The Talk, combine the following:

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  • 1/3 cup Lemon Juice
  • 2 tbsp Absinthe
  • 2 tbsp Rice Vinegar
  • 1/2 cup Sesame Oil
  • 1 tbsp Spicy Sesame Oil
  • Fresh Ginger

Combine ingredients and drizzle in oils as you mix. Store for up to three days in your fridge. Be sure to mix it before use, in case oils separate.

The Talk: Susan Feniger Kumquat Ginger Cocktail Recipe

Since kumquats are in season, Susan Feniger recommended a cocktail to go with her salad.

Ingredients

  • 6 Kumquats, halved
  • 1 Lemon, cut in sixths
  • 1 Lemon for juice
  • Fresh Ginger
  • 1/2 oz Triple Sec
  • 1 oz Vodka
  • 1/2 oz Ginger Simple Syrup
  • 2 tbsp Candied Ginger

Place fruit pieces in a rocks glass with fresh ginger and muddle.
Juice the second lemon into a shaker filled with ice.
Add remaining ingredients, shake well, and serve.

The Talk: Chilled Soba Noodles Recipe Ingredients

Finally, Susan Feniger made a cold noodle dish as another meal option. Here is what you need.

  • 12.7 oz Soba Noodles
  • 4 cups Orange Juice
  • 10 oz Tofu cubes, firm
  • 2 tbsp Black Sesame Seeds
  • Scallions
  • 1/3 cup Rice Wine Viegar
  • 1/3 cup Spicy Sesame Oil
  • 1/3 cup Sugar
  • 1/3 cup Soy Sauce

Susan Feniger Chilled Soba Noodles Directions

  1. Boil orange juice on medium high in a sauce pan. Simmer and reduce for about half an hour, to one cup.
  2. Simultaneously, cook soba noodle in a large pot of water, stirring as needed. Rinse twice in cold water and transfer to a bowl.
  3. Remove orange juice when done and blend with soy sauce, sugar, rice vinegar, and sesame oil. Puree until smooth, approximately one to three minutes.
  4. Pour half the dressing on the cooked noodles and toss. Chill noodles for up to 30 minutes.
  5. Toss noodles with scallions and sesame seeds.
  6. Finish with tofu and serve with remaining dressing on the side.

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