I have heard people complain about too much exposition and pointless meandering in food posts, so I am going to try to be ultra-streamlined today. Instead of rambling about my thoughts on food or the ingredients, I’ll talk about these great, easy, and quick sesame soba noodles and their delicious sauce in the five questions format.
Who? You! Well me, in this case, but you in the future, if you so choose.
When? Whenever you are hungry. And have these ingredients on hand.
Where? In your kitchen. You just need some mixing bowls, some knives, some cutting boards, and one burner to boil water on.
Why? Because these noodles are easy, fast, and delicious. They taste good cold and hot, and so they make a great meal or snack.
What? OK, now we get to brass tacks (note: there are no brass tacks in the recipe)
1 package of soba noodles
Toasted sesame seeds (to taste, I just sprinkled some on)
Cucumber cubes from ½ of a good sized cuke
Baked tofu, cut into bite size cubes
And for the sauce:
One bunch of scallions, chopped
Chopped cilantro (I used ½ of a bunch, but your call ““ you can even leave it out)
2-3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 teaspoons sesame oil
3 teaspoons chili oil
Pepper to taste
How? Cook the soba noodles using the instructions on the package. Each soba noodle cooks a little bit differently (or so it has been in my experience), and I don’t want to be responsible for soggy noodles. While that is going, chop up all the veggies. In a large bowl, mix the sesame oil, chili oil, soy sauce, vinegar, honey, and pepper. When it is nice and mixed, add the scallions and cilantro.
When the soba noodles are done, throw in the cucumber and tofu, and then pour on the sauce. Mix well and add the sesame seeds. Mix again and throw on some lime juice. Then, enjoy!