This is a great summer dish, happens to be pretty healthy and you don’t feel like you are missing anything. The tahini/sesame oil make it really nutty and is better for you than the usual peanut sauce. This is a spicy dish! Lower the amount of chili oil if you are not keen on spicy food. Make sure your oils and soy sauce are organic to avoid GMOs.
Many soba noodle salads have too much sodium and oil. This one is cut down considerably without sacrificing flavor.
Ingredients – organic, if possible
1/2 lb soba noodles
1/8 cup Tamari or soy sauce
1/8 cup cane sugar
1/8 cup sesame oil
1/8 cup tahini
1 TB chili oil
1 1/2 TB sherry wine vinegar
scallions, thinly sliced, for garnish
Boil the soba for about three minutes (this also cooks very fast, so don’t walk away). Shock the soba in a bowl with ice water, put back in a colander and rinse the noodles. Add the noodles and the other ingredients in a medium bowl and toss. Chill. Enjoy!
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
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