A very standard recipe for buckwheat noodles. Often times served as a small starter dish at Japanese Restaurants, I love it as a meal.
- 8 oz. soba noodles, cooked according to package directions, drained
- 2 tsp. sesame seed oil
- 2 tsp. rice wine vinegar
- 2 tsp. Aloha shoyu
- wasabi paste, as needed
- 3 1/2 c. favorite dashi, chilled
Garnish: dried nori (seaweed); thin strips, chopped green onion, sliced pickled ginger, lemon wedges
In a large mixing bowl, combine oil, vinegar, soy sauce and wasabi paste; add
additional wasabi to taste. Toss with noodles. Divide among serving dishes. Top with nori, onion and ginger; serve with dashi. Garnish with lemon wedges. Serves 2 on a hot summer day.