Soba with Toasted Sesame Seed Sauce

SUBMITTED BY: jessica PHOTO BY: LDYLVBGR

"Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish that you enjoy or have on hand."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/2 cup sesame seeds
8 ounces dried soba noodles
2 tablespoons balsamic vinegar
1 tablespoon white sugar
2 1/2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dark sesame oil
5 green onions, chopped
3 cups broccoli florets

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DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C).
Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.

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REVIEWS

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Reviewed on Feb. 11, 2008 by LDYLVBGR

I LOVE this, reminds me of a salad we had in the Deli I worked at. I used blanched julienned carrots and bell peppers and sugar snap peas, and omitted the broccoli. I toasted the sesame seeds on a low flame in a fry pan. I also doubled it for the leftovers.

8 users found this review helpful

Reviewed on Oct. 17, 2003 by DA174

Delicious!! My teen just made me promise I will make this once every week. I stir-fried snow-peas, julienned carrots and sliced mushrooms in 1 tsp oil and added to the soba. And served it topped with grilled prawns on skewers! Exotic combination.

7 users found this review helpful

Reviewed on Oct. 17, 2003 by COURTNEYSUNSHINE

Very good, tasty recipe although we did alter it a little. We used balsamic vinegar instead of Chinese vinegar and we doubled the "sauce" ingredients since my husband likes sauce with everything. Also, we didn't wait for it to get to room temperature although I am sure it is good at room temperature also. Thanks for the great recipe!

6 users found this review helpful

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