Makes 2 servings.
These are traditional Japanese buckwheat noodles, which I serve at room temperature dressed with an uncooked, well-seasoned sauce. This dish pairs very well with salmon, meat and poultry.
INGREDIENTS:
3 scallions, thinly sliced, including most of the green parts
3 tablespoons low-sodium soy sauce
1 tablespoon seasoned rice vinegar
1 generous teaspoon light brown sugar
1 teaspoon sesame oil
Kosher salt
Freshly ground black pepper
7 ounces soba noodles
PREPARATION:
In a medium bowl combine the scallions, soy sauce, rice vinegar, brown sugar, sesame oil, salt and pepper.
Cook the noodles in a large pot of salted water, stirring from time to time, for about 7 minutes or until tender. Drain, rinse with cool water, drain again, and toss well with the dressing.
Let stand for 10 minutes and season again.