Sesame Buckwheat Noodles

Name: Sesame Buckwheat Noodles
Yield: Serves 2
Cuisine: Japan
Ingredients: 2 tablespoons light soy sauce; ½ teaspoon salt; 1 tablespoon oil, preferably groundnut; 450 g (1 lb) dried thin Japanese buckwheat ‘soba’ noodles; 2 tablespoons sesame oil; 1 tablespoon chilli oil; 2 tablespoons toasted sesame seeds; 2 tablespoons spring onion tops, thinly diagonally sliced; 2 teaspoons sugar; 3 tablespoons vegetable stock

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

This simple dish is adapted from a traditional Japanese recipe. The buckwheat noodles have a unique texture that remains excellent when served cold. Perhaps this is because buckwheat, with a different structure from wheat or millet, is not a true cereal. I prefer to use thin buckwheat noodles for their lightness. This recipe will make a satisfying lunch for two.