Ingredients:

  • 7 oz (200 g) dried soba noodles (100% buckwheat if possible)
  • Water for boiling
  • Ice cubes (for chilling noodles)
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, minced
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • Optional: thin strips of nori (seaweed) or shredded carrot

Instructions:

  1. Bring a large pot of water to a boil without adding salt, then add the soba noodles and cook according to package instructions, typically 4-6 minutes, stirring occasionally.
  2. Drain the noodles in a colander, rinse under cold water to stop cooking and remove excess starch, then submerge in a bowl of ice water for a few minutes.
  3. In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, grated ginger, honey, and minced garlic to prepare the dressing.
  4. Place the chilled noodles in a large bowl, pour the dressing over them, and toss gently until evenly coated.
  5. Sprinkle sliced scallions and toasted sesame seeds over the noodles. Optionally, garnish with nori strips or shredded carrot. Serve immediately or chilled.