Buckwheat Noodle Salad

Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds

Chef Michael Gulotta of Maypop | New Orleans

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INGREDIENTS:

Peppercorn Vinaigrette:
Yield: 1 quart
2 cups Kikkoman toasted sesame oil
1 cup Kikkoman rice vinegar
¼ cup green peppercorn oil
2 tablespoons minced ginger
2 tablespoons Kikkoman chile sauce (optional)
1 tablespoon ground toasted Szechuan peppercorns
1 tablespoon black bean paste
1 ounce honey
½ ounce minced shallot
Kikkoman gluten-free tamari

 Buckwheat Noodles:
1 kilogram all-purpose flour
1 kilogram buckwheat flour
300 grams eggs

To Assemble and Serve:
Salt 
8 ounces jumbo lump crab meat
1 large eggplant, diced and roasted
8 mint leaves, thinly sliced
1 cup toasted white sesame seeds 

METHOD:

For the Peppercorn Vinaigrette:
In a bowl, whisk to combine all ingredients. Season with tamari. Transfer to an airtight container and refrigerate.

 For the Buckwheat Noodles:
To a pasta extruder, add all ingredients and 200 grams water. Mix 10 minutes, allowing the flour to fully hydrate. Turn mixer off and check consistency of dough. Add more water, if needed. Extrude pasta through a 1.5-millimeter die. Transfer to an airtight container and refrigerate, or freeze up to 3 weeks.

To Assemble and Serve:
Bring 2 gallons salted water to a boil. Drop 8 handfuls of Buckwheat Noodles into boiling water, stirring to make sure the noodles don’t stick together. Cook until al dente. Once cooked, immediately transfer to an ice bath to chill. In a bowl, combine noodles with crab meat, eggplant, mint, sesame seeds, and 2 cups Peppercorn Vinaigrette. Toss to coat. Season with salt. Transfer to a serving bowl and serve within 20 minutes. 

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