Sesame Soba Salad Recipe

Sesame Soba Salad Recipes

Ingredients :

1 pound dry soba noodles

1 tbsp light sesame oil

1 cup cubed firm tofu

1/2 cup sliced scallions (slice and reserve green tops for garnish)

1/2 cup diced red pepper

2 tbsp freshly grated ginger

1/4 tsp white pepper

1 tsp sea salt

1/4 cup coarsely chopped basil

1/2 cup snow peas, with stems removed

1/2 cup sliced water chestnuts, drained and rinsed well

1/2 cup tahini

1/4 cup rice vinegar

2 tbsp honey

2 tbsp white sesame seeds

2 tbsp black sesame seeds for garnish - optional

Method :

Cook soba noodles in a large soup pot with 2 quarts of water for 5-7 minutes, or until just tender. Drain and rinse with cold water until completely cooled. While noodles are cooking, heat oil in a medium skillet and sauté tofu, scallions, red pepper, ginger, white pepper, and salt. Add basil, snow peas, and water chestnuts and cook just until basil is wilted.

Combine tahini, vinegar, honey and white sesame seeds in small bowl. Mix well. In a medium mixing bowl, combine cooked noodles, vegetables, and tahini sauce and stir well to completely coat noodles. Chill thoroughly to allow flavors to combine. Garnish with black sesame seeds and green scallion tops.

This cold salad uses traditional Japanese buckwheat noodles with fresh vegetables, crisp water chestnuts, a sweet, nutty dressing, and lots of basil - a refreshing change of pace from tossed green salads.

Serves 4

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