Name: Sesame Soba Noodles
Ingredients: 8 oz soba (buckwheat noodles) (or Udon noodles); 1 clove garlic (minced); 1/2 cup tahini (sesame seed paste); 2 Tbsp peanut butter or other nut butter; 3 Tbsp tamari soy sauce; 2 Tbsp maple syrup; 3 Tbsp ume plum or rice wine vinegar; 1/2 -1 cup bancha or kukicha (roasted twig) tea; 1 tsp chili oil; scallions; black or white sesame seeds; 1 1 inch piece nori (trimmed)

Sesame Soba Noodles

This simple sesame noodle recipe is fabulous eaten slightly chilled during a hot summer day. You can use soba or udon noodles, whichever you prefer. I use tahini -sesame seed paste - to add body to the sauce which is traditionally made with peanut butter.

CourseLunch, Main Dish, Side
CuisineAsian

Sesame Soba Noodles

CourseLunch, Main Dish, Side
CuisineAsian

Ingredients

8 oz soba (buckwheat noodles) or Udon noodles
1 clove garlic minced
1/2 cup tahini (sesame seed paste)
2 Tbsp peanut butter or other nut butter
3 Tbsp tamari soy sauce
2 Tbsp maple syrup
3 Tbsp ume plum or rice wine vinegar
1/2 -1 cup bancha or kukicha (roasted twig) tea
1 tsp chili oil
scallions
black or white sesame seeds
1 1 inch piece nori trimmed

Servings:

Instructions

Cook noodles according to package. Drain and quickly rinse with cold water to stop their cooking.
While pasta is cooking, prepare the sauce. In a medium bowl using a wooden spoon combine garlic, peanut butter, tamari, maple syrup and vinegar. Mix in tea about 1/4 cup at a time. The sauce will thicken, continue adding in tea until it thins out so that you can pour it. Pour sauce over noodles and gently combine with wooden spoon until noodles are well covered. Serve garnished with sliced scallions, sesame seeds, chili oil and a few slices of nori.

Recipe Notes

Primary season: Spring and Summer

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