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.
Cook the dried noodles according to the instructions on the packet or boil for 4–5 minutes. Drain, then cool in cold water until required.
Combine the dressing ingredients together in a bowl. Drain the noodles thoroughly and toss them with the dressing. Garnish with the sesame seeds and spring onions and serve.
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