The first third of my cookbook is due in two weeks. This means that while I’ve been writing and cooking like mad lately, not much of it has been destined to appear here. As I gave the old brain a little jingle-jangle, to see if anything I’ve cooked recently would be appropriate for this humble little website, a bowl of soba noodles fell out (well, not literally).
I cooked this up for lunch last Tuesday, in between batches of granola. I borrowed the proportions for the sauce (with a few tweaks) from the recipe for Takeout Style Sesame Noodles in The Essential New York Times Cookbook and poured it over two quickly boiled clusters of soba noodles, as well as some julienned carrots and cucumber (made with one of these). Finally, I tossed in some leftover chopped jerk tofu, a final remnant from a New Year’s Eve potluck (what? It was only a week+ old when I made this. Besides, tofu keeps).
This humble little dish was one of the best things I ate all week. The vegetables kept it tasting fresh and the sauce was the ideal cold noodle topper. Should you be looking for a cold sesame noodle dish, this one is a winner. Slurp and enjoy!
- 2 clusters of soba noodles (approximately 7 ounces when dry)
- 1 carrot, julienned
- 1/2 seedless cucumber, julienned
- 2 tablespoons toasted sesame oil
- 3 1/2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon peanut butter
- 2 tablespoons honey
- 1 inch of ginger root, finely grated
- 2 garlic cloves, finely grated
- 1 tablespoon sriracha sauce
- Cook soba noodles until just tender. While they cook, whisk all the sauce ingredients together in a mixing bowl.
- When noodles are done, drain them and put them in a roomy bowl. Pour the sauce over top and toss with tongs to coat. Add julienned vegetables and mix to incorporate.
- Makes two generous servings and keeps well overnight in the fridge.
This is my adaptation of the Takeout-Style Sesame Noodles from The Essential New York Times Cookbook.