#AcquiredTaste: Logan’s ‘Cold Noodles’ Get an Upgrade from Chef Himanshu Saini

#AcquiredTaste: Logan’s ‘Cold Noodles’ Get an Upgrade from Chef Himanshu Saini
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Welcome to Acquired Taste Season 2, where we bring prominent Dubai-based, celebrity chefs into the kitchen to spice things up with a little fun. We blindfold them, we make them taste a viral TikTok recipe, and then we watch as they recreate the trend with their own personality and style.

This week’s recipe is the ‘Cold Noodles’ made popular by Logan (@logagm).

We joined the creative, inspiring, and delightful Chef Himanshu Saini in his kitchen at Trèsind Studio. It’s hard to keep track of all the awards Chef Himanshu has been wracking up since starting his studio in the small room off of Trèsind (Michelin star, 50 Best, Chef of the Year, etc), but there is no denying he is one of the most inventive, artistic, and exciting chefs in Dubai.

He brings the flavors and spices of his native India into an ever-changing 16-course degustation menu that is at once elevated, personal, and incredibly delicious. His whole team has an element of artistry in what they do, from the theatrical presentation by the maître d’, to the home-made beverage pairings (think red pepper juice and Omani black lime non-alcoholic wine), and even our beloved Charles Goloba welcoming guests with his warm smile as he paints up a hint for the next menu launch. Trèsind Studio is a complete haven for the culinary arts and Chef Himanshu is the maestro of it all.

He is always experimenting, trying new things, and it’s the reason we get excited to see what interesting concoctions he has cooked up for us every time we visit. In fact, on our recent seating at Studio, we noticed that one of the courses appears to have been inspired by this very recipe he created for us – but we won’t tell you which one it is. Watch what Chef Himanshu does to take Logan’s cold noodles to a step above, and then go try his latest menu to see what he did to it next.

Try this recipe for yourself and tag #AcquiredTaste and @SavoirFlair on social media so we can see how yours turned out.

@HIMANSHUSAINI
Chef Himanshu's Cold "Noodles"
Chef Himanshu's Cold "Noodles"
Makes 1 serving 15 minutes (24 hours for broth to sit)
Chef Himanshu's Cold
  • Your Shopping List
    • 3 Oyster King Mushrooms
    • 1 Zucchini
    • 1 Cucumber
    • 1/4 Cup of Chopped Cucumber
    • 1 Tsp. Mustard Seeds
    • 1 Tbsp of Split White Lentils
    • 1 Tbspn of Chopped Curry Leaves
    • 4 Dried Chilis
    • 1 Tsp. Asafoetida
    • 2 Cups of Yogurt Whey
    • 1/4 Cup of Chopped Raw Mango
    • 1 Tbsp of Chopped Ginger
    • 1 Tbsp of Chopped Green Chilis
    • 1/2 Tsp. of Crushed Black Pepper
    • Salt (to Taste)
    • Sugar (to Taste)
    • 1 Bunch of Coriander Stems
    • Oil
    • 1 Tbsp. of Black Pepper Butter
    • 1/4 Cup of Bamboo Shoots
    • 1 Ice Bowl
    • Few drops of Curry Leaf Oil
    • Slices of Thai Chilis Soaked in Soy Sauce (Optional)
  • Step 1

    Heat a pan with oil until it's crackling. Add the mustard seeds, split white lentils, chopped curry leaves, dried chilis, and asafoetida and sauté together.

  • Step 2

    Using a colander, strain the oil out, and add the ingredients to the yogurt whey.

  • Step 3

    Mixing the ingredients into the whey, add the chopped raw mango, chopped ginger, chopped cucumber, chopped green chilis, crushed black pepper, salt, sugar, and coriander stems. Mix everything together. Let this broth sit for at least a few hours (24 hours or overnight being best).

  • Step 4

    Thickly slice the mushrooms with a mandolin and then chop into noodles.

  • Step 5

    Using a julienne peeler, slice the zucchini and one cucumber into noodles.

  • Step 6

    Heat the black pepper butter in a pan and cook the mushroom noodles for three to four minutes until texture has changed to soft and noodle-like. (Add a few drops of water to give it steam so as not to burn the noodles.) Separate in a bowl and let it cool down for a bit.

  • Step 7

    Using a cloth strainer, strain the broth making sure to squeeze out the last drops as those are the most flavorful.

  • Step 8

    Mix the mushroom noodles with the zucchini and cucumber noodles together.

  • Step 9

    Top the noodles with the bamboo shoots.

  • Step 10

    Add the noodles to the ice bowl and pour the broth over the noodles.

  • Step 11

    Garnish with a few drops of curry leaf oil and a few of the Thai chilis. Enjoy!

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