Summer may be winding down, but I'm still not in the mood to cook very much when it's hot and sunny out. The only cooking required from this simple noodle recipe is boiling some water--easy as that!--so you can get back to enjoying what's left of your summer. I absolutely love chilled soba noodles with a salty and savory dipping sauce--the nutty depth of flavor and texture that buckwheat brings to the table is truly something else.
The noodles cook in just 3-4 minutes--time that you can use to whip up a deliciously light sesame sauce that's perfect for dipping or drizzling. When the noodles are cooked, I drain them and run them under cold water and they're ready to go! Feel free to add some fresh veggies to the mix if you're so inclined (thinly sliced radishes or cucumbers would be delicious), but I love them finished off with a sprinkle of sesame seeds and some fresh chopped green onion.
Served alongside a glass of Cambria Benchbreak Pinot Noir, you've got the perfect lunch or light dinner as we savor the last few weeks of the summer season.
Chilled Soba Noodles with Sesame Dipping Sauce
- About 10 ounces of Japanese buckwheat soba noodles
- Water, for boiling
- 1/4 cup soy sauce
- 2-3 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 clove of garlic, crushed and minced
- Sliced green onion and sesame seeds for garnish
Bring water to boil in a large pot. Add the noodles and cook for 3-4 minutes or according to package instructions. Remove from heat, drain, and rinse with cold water.
In a small bowl, combine soy sauce, sesame oil, rice wine vinegar, and garlic.
Divide noodles into bowls and either spoon the sauce overtop or serve in smaller bowls for dipping. Garnish noodle bowls with green onion and sesame seeds. Enjoy immediately. (If refrigerating for later, I like to pour the sauce on the noodles so they can kind of hang out and marinate in the sauce instead of drying out.)