Somen noodles with sunflower seeds and Garland Chrysanthemum sauce
The rich sunflower seeds have a thicker taste when made into a paste. The texture can also be enjoyed by topping it directly at the end. This recipe is a great way to enjoy sunflower seeds. It is also recommended for prep meals and freeze in small quantities.
Ingredients: 2 servings
Guerande Fleur de Sel PGI 1/2
Garland Chrysanthemum. Half of bouquet (50g）
Garlic 1 Half
Powdered cheese 1.5 tbsp.
Olive oil 3 tbsp.
Roasted sunflower seeds from Bulgaria 15g
Salt 1/4 tsp.
Somen noodles 3bundles
Mentsuyu (2x dilution) 2 tbsp.
Water 4 tbsp.
Cherry tomatoes 4
Radish sprouts to taste
Roasted sunflower seeds from Bulgaria to taste
Product Notes
Sunflower seeds are incredibly versatile. Here, they're ground down to enrich the garland crysanthemum sauce with their gentle nutty flavour, and also added as whole kernels to add an exciting texture contrasting with the soft noodles.
Instructions
Pick the leaves off the garland chrysanthemum and cut the stems into chunks. Cut the small tomatoes into quarter
Place the garland chrysanthemum from (1) and A in a blender and turn until a paste is formed.
Boil plenty of water in a pan and cook the somen noodles. Cool thoroughly in cold water and pat dry
Mix (2) with mentsuyu and water .
Place (3) in a bowl, pour over (4), top with cherry tomatoes and sprinkle with wilted greens and roasted sunflower seeds.
