Soba noodles are Japanese noodles made mostly from buckwheat. Brown in colour with a slightly grainy texture, in Japan they are served either chilled with a dipping sauce, or hot in a soup. This recipe from Heidi at foodiecrush has plenty of sesame and green onions and can be eaten hot or at room temperature.
Cook 285g (10 oz) of dry soba noodles in rapidly boiling water for 4-5 minutes or until just tender. Drain in a colander and rinse well with cold water. Meanwhile, in a medium bowl whisk together ⅓ of a cup of soy sauce, 2 tablespoons of rice vinegar, 3 tablespoons of toasted sesame oil, 1 tablespoon of sugar and ¼ of a teaspoon of freshly ground black pepper. Set aside. In a large frypan heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add 2 cups of green onions chopped in ¼-inch pieces. Cook briefly until fragrant. Add the soy and sesame mixture and cook for 30 seconds, Now add the cooked noodles and toss them until they’re heated through. Add ½ a cup more of minced green onion and 1½ tablespoons of toasted sesame seeds and toss through. Serve garnished with more toasted sesame seeds.
michelle picker cooks 