05/04/06

Spicy Soba Noodle Salad

Serves 6

1/2 cup soy sauce
1 tablespoon molasses
1/4 cup dark sesame oil
1/4 cup tahini*
1/4 cup brown sugar
1/4 cup chili oil
3 tablespoons balsamic or red wine vinegar
1/2 bunch scallions, white and green parts, thinly sliced
Salt to taste
1/2 pound Soba or Japanese buckwheat noodles**
1 recipe CITY Salad (see recipe)

Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a mixing bowl. Add sesame oil, tahini, brown sugar, chili oil, vinegar, and scallions, and whisk to combine. Season to taste with salt, if desired.

Bring a large pot of 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.)

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, and chill. Serve on a bed of CITY Salad.

* tahini is a paste made from ground sesame seeds.

** soba noodles are thin, dark Japanese noodles made from buckwheat flour.

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