Wednesday, March 30, 2011

Soba Sesame Noodles

I make these super light but very satisfying cold sesame noodles, made with fiber-rich soba (buckwheat noodles), toasted sesame seeds provide a light crunch and tons of flavor, while crisp scallions give the dish a nice pop of color.

8 oz. soba noodles
1 tsp fresh grated ginger (optional)
1 tbsp toasted sesame oil 
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey
2 tbsp toasted sesame seeds
2 scallions (green onions), chopped
Serves 2-4.

Cook the noodles according to package directions. Rinse under cold water until they feel cool. Drain and transfer to a bowl.
Whisk together the sesame oil, ginger, soy sauce,  rice vinegar and honey. Pour over noodles and toss well. 
Toss dressed noodles with sesame seeds and scallions. 

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2 comments: said...

that looks really simple and delishus! What brand of Soba noodles do you get? Or does it even matter?

Mai khot said...

I used Sukina brand...but any brand will do :)

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