{"id":2093,"date":"2013-07-15T16:44:33","date_gmt":"2013-07-15T20:44:33","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.com\/?p=2093"},"modified":"2013-07-15T16:44:33","modified_gmt":"2013-07-15T20:44:33","slug":"black-sesame-soba-noodles","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/black-sesame-soba-noodles\/","title":{"rendered":"Black Sesame Soba Noodles"},"content":{"rendered":"

\"soba\"<\/a><\/p>\n

Soba<\/a>, made from buckwheat flour, is prettily packed in bundles about 8 to a package. Note that many sobas are also made with wheat flour so it isn’t a gluten-free food. \u00a0Juwari, the finest–and usually most expensive–soba is made entirely of buckwheat, but please please read the labels especially if you are allergic or intolerant to wheat!<\/p>\n

Black Sesame Soba Noodles <\/strong><\/span><\/p>\n

{Adapted from\u00a0101cookbooks.com<\/a>}<\/p>\n

\"black<\/a><\/p>\n

This is turning out to be my go-to recipe for a simple summer lunch. It\u2019s done in 15 minutes, even less if you make the sesame paste ahead and refrigerate. Top the noodles with whatever you have on hand\u2014poached chicken<\/a>, pan-fried tofu, pickles<\/a>, your options are only limited to what you have in your fridge!<\/p>\n

Makes: 4 servings
\nTime: 15 minutes<\/p>\n

1\/2 cup toasted black sesame seeds
\n2-1\/2 tablespoons rice vinegar
\n1-1\/2 tablespoons soy sauce
\n1 tablespoon sesame oil
\n1-1\/2 teaspoon mirin or dry sherry
\n1 tablespoon sugar
\nPinch of chili pepper flakes or cayenne
\n12 ounces soba (3 bundles)
\n1 small cucumber, shredded
\n1 small carrot, shredded<\/p>\n

Grind the sesame seeds with a mortar and pestle, or in a small food processor, until it resembles coarse black sand.<\/p>\n

Stir in the rice vinegar, soy sauce, sesame oil, mirin, sugar, and chili flakes and mix until a smooth paste forms. Taste and adjust accordingly.<\/p>\n

Cook the soba according to package directions, reserving 1\/3 cup of the cooking water. Rinse the noodles with cold water and drain.<\/p>\n

Thin the sesame paste with the cooking water and toss with the noodles. Garnish with cucumber and carrot and slurp up! This dish is tasty eaten at room temperature or chilled first.<\/p>\n

~~~<\/p>\n

Related articles<\/h6>\n