Spicy Cold Soba Noodles

spatchcock's Note:

I make this quite often. We love it; it has the right amount of spiciness, and you can adjust the spiciness to fit your tastes. We also use this sauce as a dip for spring rolls or egg rolls, or as a sauce for broccoli or other stir fried Asian vegetables.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 1⁄3; cup soy sauce
• ½ teaspoon molasses
• ¼ cup sesame oil
• ¼ cup tahini
• ¼ cup brown sugar
• 1 tablespoon chili oil
• 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
• ½ bunch sliced green onion
• salt
• ½ lb soba noodles (Japanese -Buckwheat noodles)

Directions:

1. Heat soy sauce until reduced by half.
2. Turn to low and add molasses.
3. Warm briefly and transfer to bowl.
4. Add remaining ingredients except noodles.
5. Add salt to taste.
6. Boil noodles about 3 minutes.
7. Drain and plunge in ice water.
8. Drain and rinse.
9. Combine with sauce and chill.

Reviews

[Mr. Capers]

This is just terrific! I had to cut the chili oil waaay down - she is very sensitive to all things hot. What is most interesting is the use of tahini instead of peanut butter - that really intensifies the sesame taste. Had to make a substitution or two, no soba in the house, so used about 4 oz. of Chinese noodles + 4 oz. angel hair. It was still fine so the recipe works even if you don't have absolutely all the ingredients. Happy slurping!

[Chef #592157]

Yum! I made this exactly as written and it was great.

[Jubie]

This is actually from the FoodNetwork website. A recipe from the Two Hot Tamales. Excellent prepared as written. I have added chicken or tofu . Also matchstick carrots are good added. Great to prepare ahead in the summer, or anytime!