Spicy Soba Noodles

{{ spicy cold soba noodles }

Adapted from Marilu Henner’s book Healthy Life Kitchen.   Makes a generous amount – great for packing in lunches the next day.  Here’s our version:  

1/3 cup tamari { or soy sauce }
1 tablespoon molasses
1 tablespoon toasted sesame oil
¼ cup tahini { we used a little less }
1 tablespoon barley malt
1 tablespoon chili oil { start with a little, and then add more to taste if you want }
3 tablespoons balsamic or red wine vinegar
½ bunch scallions, white and green parts, thinly sliced
1/4 cup carrots, shredded or julianned
1/4 cup green cabbage, shredded
fresh cilantro sprigs for garnish
salt, to taste

1 package { ½ pound } soba noodles { Japanese buckwheat noodles }

…….

Place tamari in a pan over high heat and reduce by half.

Turn heat to low, stir in molasses, and warm briefly.

Transfer to a mixing bowl.  Add sesame oil, tahini, barley malt, chili oil, vinegar, and scallions, and whisk to combine. Season to taste with salt, if desired.

Bring a large pot of salted water to a rapid boil.  Add noodles, bring back to a boil, and cook, stirring occasionally, until they  begin to soften, about 3 minutes. { Soba noodles can overcook very quickly, so stay nearby and pay attention }.

Have ready a large bowl of ice water.

Drain noodles, plunge in ice water, and drain again.

Place in a colander and rinse well under cold running water.

Combine noodles and sauce, toss well, and chill.

Enjoy.

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