Asian flavors | Pasta | Vegetarian pasta

Sesame-Ginger and Cucumber Soba Noodles

February 22, 2014

Gorgeous!! Soba noodles tossed with scallions, cucumber and a light yet creamy sesame -ginger tahini sauce.

8 oz soba noodles (about 2 bundles)
1 large or 2 small English cucumbers
1 bunch scallions (green onions), chopped (about 3/4 cup, chopped)
1/3 cup tahini<
2 tbsp rice vinegar
1 tbsp finely grated fresh ginger
1 tbsp white miso
2 tsp reduced sodium soy sauce
1 tsp toasted sesame oil
A handful fresh cilantro, chopped
pinch red pepper flakes
1/3 to 1/2 cup water
2 tbsp sesame seeds, (preferably black)
sea salt, to taste

Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to the package directions. (Do not over cook them) Drain and rinse under cold water.
Using a chef’s knife or better yet, a julienne peeler, slice the cucumber into long skinny strips. Toss out the super-seedy inside strips. Then you can slice the remainder into 3 inch long strips or leave them long.

In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, soy sauce, sesame oil, cilantro and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.
Toss the soba noodles in the sesame-ginger sauce. Toss in the cucumber strips, scallions, sesame seeds and extra cilantro if desired.
Season to taste with salt or more soy sauce.
This dish is best served promptly, as the salt will draw out the water from the cucumbers and dilute the flavors.