Description:
Chilled Japanese buckwheat noodles~
Ingredients (serves 3):
180 g soba noodles.
3 tbsp distilled white vinegar
6 tbsp soy sauce
6 tbsp honey
3 tsp sesame oil
Toasted sesame seeds
Sliced onions
Directions:
Chilled Japanese buckwheat noodles~
Ingredients (serves 3):
180 g soba noodles.
3 tbsp distilled white vinegar
6 tbsp soy sauce
6 tbsp honey
3 tsp sesame oil
Toasted sesame seeds
Sliced onions
Directions:
1) Cook soba noodles in boiling water for 5 min, plunge into cold water for 2-3 min and drain.
2) Combine vinegar, soy sauce, honey and sesame oil together, and pour onto the soba noodles.
3) Refrigerate soba with the sauce for 30 min.
4) To serve, generously top with sesame seeds and sliced onions and/or other cooked ingredients.
Remarks:
2) Combine vinegar, soy sauce, honey and sesame oil together, and pour onto the soba noodles.
3) Refrigerate soba with the sauce for 30 min.
4) To serve, generously top with sesame seeds and sliced onions and/or other cooked ingredients.
Remarks:
Delectable! I've spiced the soba up with some egg tamago, Shiitake mushrooms, enoki mushrooms, julienned carrots and shredded lettuce, and coupled the dish with baked teriyaki salmon.
Being the kiasu and greedy me, I'd made too much extra ingredients again. So this is my second plate of soba with all the remaining ingredients:
