Soba noodles form the basis of this salad, with toasted sesame seeds, and a kick of chili oil. Peanut butter adds satisfying protein, grated ginger and rice wine vinegar their appealing tastes, and scallions and cucumbers crunch.
|1/2||cup white sesame seeds|
|Salt, to taste|
|1||pound soba (buckwheat) noodles|
|2||tablespoons toasted sesame oil|
|1/2||cup chunky peanut butter|
|1||tablespoon soy sauce|
|1||tablespoon sweet chili sauce|
|1||teaspoon chili oil|
|1||inch piece fresh ginger, peeled and grated|
|1/2||cup rice wine vinegar|
|3||scallions, sliced diagonally|
2. In a large saucepan of boiling salted water, cook the soba noodles for 4 to 6 minutes or until they are soft but still have some bite. Drain them into a colander, rinse with cold water, and transfer to a large bowl.
3. Sprinkle with 1 tablespoon of the sesame oil and toss gently.
4. In a small bowl, stir the peanut butter with the remaining 1 tablespoon sesame oil until it is smooth. Stir in the soy sauce, chili sauce, chili oil, ginger, 1/4 cup rice wine vinegar, and sugar. Add the dressing to the noodles and toss well.
5. Halve the cucumber lengthwise and use a spoon to remove the seeds. Cut the cucumber into matchsticks. In a bowl, combine the cucumbers with the remaining 1/4 cup rice wine vinegar. Top the noodles with the cucumber, scallions, and sesame seeds.Robin Shepard