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Categories:Viewed: 12 - Published at: 9 years ago
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
Method
- 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.
- 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.)
- 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.
