Sesame Soba-Style Noodles

Everything came together - finally, all the ingredients were available - and I was able to make this recipe!

All the ingredients but the soba noodles. Whole-wheat Linguini made an excellent substitute. Any kind of noodle could be used; it's really the sauce that has the attention here.

Scallions add just a touch of flavor without being too overpowering, as onions might be, and cucumbers add crunch.  The sauce is tangy and bright, silky thanks to the tahini, and coats the noodle perfectly.

Cilantro adds the most amazing and unexpected flavor - it's essential to this dish. The vinegar in the sauce, I think, helps quell any soapy notes that cilantro can sometimes have. 

Right now, nothing could be better for lunch; filling, tasty, and refreshing, satisfying and somehow quenching, this wakes you up without weighing you down.

With green tea for sipping and steamed broccoli for serving, this makes for one memorable meal.

SESAME SOBA-STYLE NOODLES

1 16.-oz. package WHOLE WHEAT LINGUINI NOODLES* 

1/4 CUP ORGANIC SOY SAUCE

1/4 CUP + 1 TBSP. NATIVE VINEGAR (SUGARCANE VINEGAR)

1 TBSP. TAHINI

1 TSP. TOASTED SESAME OIL

2 TBSP. BROWN SUGAR

1/2 PACKET GINGER TEA POWDER

4 SCALLIONS, 1/8-INCH SLICES

1/3 CUP FINELY CHOPPED CILANTRO

1 WHOLE PERSIAN CUCUMBER, DICED

Cook noodles until done, drain well. Let cool.

For sauce, combine soy sauce, vinegar, tahini, 1 TBSP. water, sesame oil, sugar, and ginger tea. Stir well.

Toss noodles first with scallions, then the sauce and cilantro, and finally, the cucumber.

Serves 4-6.  Excellent with steamed broccoli and green tea. 

* Other types of noodles can be used.

Garlic, lime juice, celery, mushrooms, and bok choy would all be excellent add-ins. This is perfectly good on its own, however.