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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1/3 cup soy sauce |
2 tablespoons brown sugar |
1 tablespoon molasses |
3 tablespoons sesame oil |
3 tablespoons tahini |
3 tablespoons chili oil |
3 tablespoons balsamic or red wine vinegar |
salt |
1/2 pound soba or japanese buckwheat noodles |
1/2 bunch scallions, white and green parts, thinly sliced |
Directions:
1. Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
2. Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
3. Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettucelined plates with Chopped Tofu and Parsley.
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