Recipe by spatchcock
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.
Top Review by Tracy K
Delicious!! I did cut down the sesame oil by about half (trying to watch my fat intake) and didn't miss it at all. I added some chopped red pepper for color, as well as some sesame seeds for crunch. I found that the amount of sauce was enough for a whole pound of soba. Fantastic and very simple dish, one I will definitely make again! Thanks for posting!!
- 1⁄3 cup soy sauce
- 1⁄2 teaspoon molasses
- 1⁄4 cup sesame oil
- 1⁄4 cup tahini
- 1⁄4 cup brown sugar
- 1 tablespoon chili oil
- 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
- 1⁄2 bunch sliced green onion
- 1⁄2 lb soba noodles (Japanese -Buckwheat noodles)
- Heat soy sauce until reduced by half.
- Turn to low and add molasses.
- Warm briefly and transfer to bowl.
- Add remaining ingredients except noodles.
- Add salt to taste.
- Boil noodles about 3 minutes.
- Drain and plunge in ice water.
- Drain and rinse.
- Combine with sauce and chill.