Last night, my brother and I got back from swimming and were both completely ravenous. I’d made these soba noodles earlier in the day, and we were pacing the kitchen, deciding what to make that would go well as an accompaniment. The noodles were in a tupperware container by the sink, and as we walked past them one of us would occasionally fish out a noodle and slurp it up.
I’m not proud of this part. But at some point, we both realized that the sesame noodles were really good and our parents wouldn’t be home from Shakespeare on the Green for another several hours and we just weren’t going to make dinner. So we started eating them standing up, straight out of the tupperware, grabbing fistfuls of noodles with our hands and gobbling them up.
And if that isn’t a ringing endorsement for making these noodles, I don’t know what is.
Making this dish is amazingly simple, and as the original recipe suggests, it’s a great dish to throw together on a Sunday night and take to work for the week. Though soba noodles are high in protein, you can always add tofu or meat if you want something more substantial.
The ingredients, all of which are modifiable to taste:
– 12-13 oz soba noodles
– 2 tbsp sesame seeds
– 3 tbsp sesame oil
– 1 tbsp soy sauce
– 2 tsp sriracha
– 1 tsp honey
– 1 tsp ground ginger
– 1 garlic clove, minced
– salt and pepper
Heat a large pot over high heat and bring to a boil. Add soba, and let simmer for approximately 5 minutes, until noodles are soft and noodley. Drain, rinse with cold water, and drain again.