Okra Cold Noodles (Two Ways)
Translated from Chinese, the language of the video.
秦客的烹讀筆記 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
Two refreshing, heat-free okra dishes perfect for hot summer days: a simple chilled okra appetizer and a savory okra cold noodle bowl.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chilled Okra Marinade
- 120 g
- 30 g
- 15 g
- 5 g
- 2 g
Cold Noodle Assembly
- 100 g
- 45 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 320 g before cooking, which is about 320 g per serving.
Steps
Marinated Okra
Wash the okra thoroughly and trim the tough ends of the stems.
For the first dish (Chilled Okra): Place the whole okra into a vacuum container.
In a small bowl, mix light soy sauce, water, sesame oil, and sugar. Add chili oil if desired.
Pour the sauce over the okra in the container. Use the vacuum pump to seal the container, which helps the marinade penetrate the okra quickly without cooking.
Let it sit for at least 10 minutes (or longer in the refrigerator) before serving as a side dish.
For the second dish (Okra Cold Noodles): Take the marinated okra and slice them into thin rounds to reveal their star shape.
Cold Noodle Variation
Place a serving of pre-cooked, chilled somen noodles into a bowl.
Top the noodles with the sliced okra and pour over the mentsuyu (noodle soup base).
Garnish with bonito flakes and serve immediately.
Notes
The creator uses a Neoflam vacuum container to speed up the marinating process without boiling the okra, preserving its crisp texture. If you don't have a vacuum container, you can blanch the okra for 1 minute before marinating.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 492
- Protein
- 19 g
- Carbs
- 90 g
- Fat
- 6 g
- Fiber
- 7 g
Where the calories come from
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