This is a long-time favorite at the restaurant. We serve this both as an entree and as an appetizer. It is a nice, simple meal for summer and is always a good first course. The sauce and vinaigrette can be prepared in advance, making this a fast and easy meal. We’ve listed the 4 steps here, and it’s all put together at the end of the recipe.

INGREDIENTS

• SOBA
• 1/2 pound soba noodles

• SPICY TAHINI-GINGER DRESSING
• 1 teaspoon chili paste
• 1/4 cup peeled and thinly sliced fresh ginger root
• 3 to 4 cloves garlic, peeled
• 1/4 cup rice vinegar
• 1/4 cup soy sauce or tamari
• 1 1/2 tablespoons honey
• 1/2 cup plus 1 tablespoon tahini
• 1/2 cup water
• dash of salt

• TOASTED SESAME VINAIGRETTE
• 1/3 cup rice vinegar
• 1/4 cup sunflower or vegetable oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 tablespoon soy sauce
• 1/2 tablespoon honey
• pinch of cayenne pepper
• pinch of salt

• SALAD
• 1 head of lettuce
• 1 cup blanched pea pods or green beans
• 1 cup blanched, julienned carrots
• 1 cucumber, sliced
• 2 tomatoes, cut in wedges
• 1/2 bunch scallions, sliced on the diagonal

INSTRUCTIONS

• SOBA

1. Cook soba noodles in boiling water until al dente, approximately 5 to 8 minutes.
2. Rinse and chill.

• SPICY TAHINI-GINGER DRESSING

1. Puree all sauce ingredients in a blender until smooth.
2. Push the mixture through a fine wire mesh to strain out ginger fibers.
3. Makes approximately 2 cups, enough for 8 entrees, and will keep for 2 weeks if kept refrigerated.

• TOASTED SESAME VINAIGRETTE

1. Whisk all of the vinaigrette ingredients together.
2. This vinaigrette works with any green salad. It is also used for the Vietnamese Warm Tem-peh Salad.

• SOBA SALAD PRESENTATION

1. To blanch the vegetables: Bring a small pot of water to boil.
2. Drop in the green beans and carrots for 2 to 3 minutes, and the pea pods in for 30 seconds.
3. Rinse under very cold water immediately.
4. When you’re ready to serve the salad, clean and tear lettuce. In a large bowl, toss lettuce in vinaigrette.
5. Set aside. Toss soba noodles in tahini sauce.
6. On a large platter or individual plates, lay a bed of the dressed lettuce. Mound the dressed soba noodles in the middle.
7. Arrange the vegetables around the noodles and top with the slivered scallions.
8. This makes enough for 6 to 8 appetizers or 3 entrees.

NOTE:

• SOBA NOODLES: Soba noodles are thin, fiat noodles made with buckwheat flour. There are different varieties available; the most common are those made with 40 percent buckwheat flour and 60 percent wheat flour. You can also find soba noodles make with 100 percent buckwheat and others that have herbs or seaweed
  added as flavorings. Look for soba noodles at Asian food markets, natural food stores and co-ops, or in the natural foods section of grocery stores.