Takeout-Style Sesame Soba Noodles
Chinese takeout-style sesame soba (buckwheat) noodles without the takeout!
- 5 bundles (90 gm each) soba noodles (I prefer soba noodles for taste, texture and health benefits, but feel free to sub in a pound of your favorite noodles.)
- 2 tbsp dark Asian sesame oil, and extra for drizzling
- 3 tbsp soy sauce
- 2 tbsp white vinegar
- 2 tbsp tahini (Original recipe calls for Chinese sesame paste, but I use tahini as I always have it in the fridge to make hummus.)
- 1 tbsp peanut butter (smooth or chunky)
- 1/2 tbsp sugar (I often sub half a packet of Splenda or Equal for the sugar. Maple syrup is another option.)
- 1 tbsp minced ginger
- 2 tsp minced garlic
- 2 tsp chili-garlic paste (Chili oil is even better if you have it.)
- 1/4 cucumber or carrot julienned (Cucumber is preferred, but a carrot works in a pinch.)
- 2 large eggs, hard or soft-boiled depending on preference
- dash sesame seeds or furikake (optional)
Bring a large pot of water to a boil. Add soba noodles and cook according to directions, about 5-6 minutes. Noodles should be chewy, not mushy. Drain and rinse with cold water.
In a large bowl, mix together the remaining ingredients except the eggs, cucumber/carrot, and sesame seeds/furikake.
Add the noodles into the bowl and toss. Transfer to 4 serving bowls, and garnish with cucumber/carrot, half an egg, and sesame seeds/furikake. Finish each bowl with a drizzle of sesame oil. NOTE: If you don't plan on making 4 servings, refrigerate the sauce and boil noodles right before eating. Cooked soba doesn't keep well in the fridge.