Prep 10 mins
Cook 1 hr
Soba noodles are Japanese noodles made from buckwheat flour. They are available in the Asian foods sections of many markets. If not, substituting spaghetti noodles for the soba will work. Sriracha chili sauce is the big red bottle with the rooster on it. You could substitute another chili sauce for heat if you wish (1/4 tsp will make a VERY spicy dressing, please change the amount to suit your tastes). This is adapted from David Waltuck's Staffmeals cookbook. I've cut the soy sauce in half and added broth because I found his version too salty. As written, this dish really won't stand on its own as a meal, it is a great accompaniment to other dishes with veggies and protein.
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth or 2 tablespoons vegetable broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons sugar
- 1⁄4 teaspoon sriracha sauce (optional)
- 9 ounces dried soba noodles
- 6 scallions
- 2 tablespoons toasted sesame seeds (optional)
- To make the dressing, combine the ginger, soy sauce, broth, vinegar, sugar, oil and chili sauce. Allow to rest, unrefrigerated, for an hour to let the flavors mature.
- Cook the noodles in boiling unsalted water for 6 to 7 minutes. Then drain in a colander and rinse twice.
- Slice the green and white parts of the scallions very thinly.
- Combine dressing, noodles, and scallions in a large bowl and toss. Garnish with toasted sesame seeds.
- This is good at any temperature. The original recipe indicated that the Chef enjoyed the leftovers cold for breakfast.