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Sesame Soba/Buckwheat Noodles
One major distinction between Asian noodles and Italian pasta is the source ingredient. Italian pastas are made mostly with semolina flour and vary by shape and size. Asian pastas use a variety of sources, from mung bean to buckwheat and are mostly long and thin.
This is an easy and wonderful “non-white flour” noodle dish that is great as an appetizer, last-minute potluck or light meal! It’s worth finding good quality soba noodles to add depth to this simple dish.
8 oz. Soba (buckwheat) noodles
2 chopped green onions
3-4 T tamari or Kikkoman soy sauce
1 T dark sesame oil or hot sesame oil
1 t rice vinegar (or basalmic)
1 t sugar
½ t chili flakes (optional)
Sesame seeds
Boil/drain noodles according to pkg directions. Mix oil and seasonings together then toss hot noodles in. Chill/marinate for 1 hour. Serve garnished with scallions.
