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Sesame-Ginger and Cucumber Soba Noodles (Side Dish)

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Total Time: 28 minutes
Servings: 6

Ingredients

  • 8  ounces  soba noodles (about 2 bundles)
  • 1 large  or 2 small English cucumbers
  • 1  bunch  scallions (green onions), chopped (about ¾ cup chopped)
  • ⅓  cup  tahini
  • 2 tablespoons  tablespoons 
  • 1  tablespoon  finely grated fresh ginger
  • 1  tablespoon  white miso  (optional)
  • 2  teaspoons  reduced sodium tamari or soy sauce
  • 1  teaspoon   toasted sesame oil
  • handful fresh cilantro, chopped
  • pinch red pepper flakes
  • ⅓ to ½  cup  water
  • 2  tablespoons  sesame seeds  (preferably black)
  • sea salt, to taste

Instructions

  • Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (do not overcook them!). Drain and rinse under cold water.
  • Use a chef's knife, or better yet, a julienne peeler, to slice the cucumber into long, skinny strips. Toss the super seedy inside strips. Then you can slice the remainder into 3-inch long strips (as shown) or leave them long.In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, tamari/soy sauce, sesame oil, cilantro and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.
  • Toss the soba noodles in the sesame-ginger sauce (depending on how saucy you like your noodles, you may have some sauce left over).
  • Toss in the cucumber strips, scallions, sesame seeds and extra cilantro if desired.
  • Season to taste with salt or additional tamari until the flavors really sing. Serve immediately.