I love this noodle dish so much that sometimes I even start to eat with my hands when I make it, or in the wee hours of the morning when all that fun has made me hungry.
Serves 2 to 4
Modified from Nigella Lawson
1/3 cup sesame seeds
salt, to taste
8 to 10 oz soba noodles
2 tsp rice vinegar
6 tsp soy sauce
2 1/2 tsp honey
2 tsp sesame oil
3 to 4 scallions, chopped
In a dry pan, toast sesame seeds over high heat until the are golden brown. Pour them into a bowl and set aside.
Bring a large pot of water to boil and add a bit of salt. Put in the noodles and cook them for about 6 minutes (or follow the directions on the package) until they are tender, but not mushy. Have a bowl of ice water waiting to plunge the noodles into after draining.
Using the bowl in which you are going to serve the noodles, mix the vinegar, soy sauce, honey, and sesame oil.
Add the cooled, well-drained noodles to the bowl and the finely chopped scallions.
Toss together and the add the toasted sesame seeds and toss again.
I find this dish tastes best if you let it sit for at least 20 or 30 minutes before serving.