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Noodles

Buckwheat Noodle Salad

By Barbara Beltrami

I heard a quote the other day. Unfortunately I don’t know its source, but it’s too good not to share. It goes something like this: “There will be peace when everyone in the world has enough noodles to eat.” And it occurred to me that noodles are one of those foods that cross so many cultures around this war-torn world. Call it what you will … udon or tagliatelle or nudel or cabeza, or lokshen, the noodle is a staple of myriad ethnic cuisines. Basically composed of flour and water and sometimes eggs, noodles sustain and enhance so many diets in so many ways …when they’re available. Some food for thought.

Buckwheat Noodle Salad

Buckwheat Noodle Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/3 cup rice vinegar

1 teaspoon sugar

2 tablespoons freshly grated ginger

1 tablespoon honey

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons Sriracha

¼ cup peanut oil

¾ pound buckwheat noodles

½ cup freshly grated carrot

1 red bell pepper, diced

1 large cucumber, peeled, seeded and shredded

3 scallions, trimmed and thinly sliced

4 large or 6 small radishes, thinly sliced

1 handful cilantro leaves, finely chopped

DIRECTIONS:

In a large bowl, whisk together the vinegar, sugar, ginger, honey, soy sauce, sesame oil, Sriracha and peanut oil. Cook the noodles according to package directions, then rinse in cold water and drain. Add to vinegar mixture and toss well. Top with carrot, bell pepper, cucumber, scallions, radishes and cilantro. Serve at room temperature with grilled shrimp or chicken.

Udon Soup with Baby Spinach, Bok Choy and Tofu

Udon Soup with Baby Spinach, Bok Choy and Tofu

YIELD: Makes 4 servings

INGREDIENTS:

One 8-ounce package udon noodles

3 tablespoons sesame oil

1 tablespoon peanut oil

¾ pound tofu, patted dry and cut into 12 pieces

Coarse salt and freshly ground pepper to taste

One 10-ounce package baby spinach, washed

2 heads bok choy, thinly sliced

6 scallions, thinly sliced

¼ teaspoon crushed red pepper flakes

3 tablespoons tamari

¼ teaspoon sugar

1/3 cup chicken or vegetable broth

DIRECTIONS:

Cook noodles according to package directions. Place 2 tablespoons of sesame oil in a medium skillet over medium heat. Season tofu with salt and pepper and cook in oil until golden brown on all sides, about 2 minutes; remove and set aside to keep warm. Add remaining tablespoon sesame oil, peanut oil and veggies to skillet and cook, tossing frequently, until just wilted and soft, then add the red pepper flakes, tamari, sugar and broth plus any juices from the veggies. Ladle into 4 bowls and top with tofu pieces. Serve hot with sautéed sliced beef, chicken, pork or fish.

Noodle Pudding

Noodle Pudding

YIELD: Makes 6 servings

INGREDIENTS:

4 eggs

2/3 cup sour cream

Salt and freshly ground pepper to taste

2 tablespoons sugar

2 cups cottage cheese

5 cups cooked egg noodles

3 tablespoons bread crumbs

2 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 375 F. In a large bowl beat together the eggs, sour cream, salt and pepper and sugar; stir in cheese and noodles. Butter a 2-quart baking dish and transfer mixture to it; sprinkle with bread crumbs and dot with butter. Bake until thoroughly heated and top is crisp and golden, about 30 to 40 minutes. Serve hot, warm or at room temperature with a green salad.

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Students from Harbor Ballet Theatre perform a dragon dance at last year’s festival. Photo from PJCC

Dragons will roar as the Greater Port Jefferson Chamber of Commerce will once again host the Port Jefferson Dragon Boat Festival on Saturday, Sept. 19, at the Mayor Jeanne Garant Harborfront Park, 101 E. Broadway, from 8:30 a.m. to 6 p.m.

“This year’s ‘Dragons’ is bigger and better than last year! With the expansion of teams, entertainment and food, this festival has something for everyone,”  said Barbara Ransome, director of operations at the Port Jefferson Chamber of Commerce.

“One goal this year was to create a more interactive program for the day for not just the teams but for spectators as well, including bringing in the racing course closer to land for better viewing. Collaborating with more community partners makes this event inclusive to our residents and visitors,” she added. Ransome came up with the idea of creating this festival after attending a similar event in Cape May, N.J., a few years ago.

An opening ceremony will include an Asian color guard along with the blessing of the fleet by Buddhist Monk Bhante Nanda of the Long Island Buddhist Meditation Center, incorporating the traditional eye dotting ceremony to kick off the races.

Twenty-four teams will compete in a 250-meter course in  four dragon boats provided by the High Five Dragon Boat Company and will include representatives from local hospitals, civic groups, businesses and cultural organizations. Each team will be made up of 20 “paddlers,” one steersman and one drummer. Heats will run all day with a culmination  of an awards ceremony at the end of the day.

In addition to the races, there will be a day-long festival featuring numerous performances, including a lion dance, Taiko and Korean drum performances and Asian singing and instrumentals along with educational and cultural displays and vendors. Various Asian delicacies, including pot stickers, lo mein, bánh mì Vietnamese pork sandwiches, sushi, stir-fried noodles, bubble tea and spring rolls, will be available.

Along with traditional Chinese painting and calligraphy, there will be dragon sculptures, an opportunity to paint “dragon” eggs and children’s crafts. New this year is a Fortune Cookie raffle sponsored by the Fortunato Breast Health Center, Asian souvenirs, a photo booth, photo opportunities with a friendly dragon and team contests for the best team T-shirt and best costumed drummer.

Sponsors include Confucius Institute of Stony Brook, LONGISLAND.com, New York Community Bank-Roslyn Savings Division, Fortunato Breast Health Center, SCNB Bank, Tritec, News 12, Times Beacon Record Newspapers and Unity SEO Solutions.

The event will be held rain or shine and admission is free. Bring a blanket or lawn chair and come enjoy the festivities. For more information, call 631-473-1414 or visit www.portjeffdragonracefest.com.

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