1 inch ginger fresh with the side of a knife crushed peeled
2 garlic cloves with the side of a knife crushed
2 green onions thinly sliced
1 lime for serving cut into wedges,
0.3 cup soya sauce low-sodium
0.5 pound buckwheat noodles dried soba
0.3 cup rice vinegar
1 tablespoon sesame seed for garnish
1 thai bird chile red minced
6 tablespoons water room temperature
Equipment
bowl
frying pan
sauce pan
pot
blender
Directions
Bring a large pot of salted water to a boil over high heat.
Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes.
Drain immediately and rinse under cold running water to cool.
Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 tablespoons of the sesame oil so they don't stick together.
Meanwhile, make the sauce. In a saucepan, heat 1/4 cup sesame oil over medium-low heat.
Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant.
Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 tablespoons sesame oil. Puree and refrigerate until cold.
Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning).
Put the noodles in a serving bowl and toss with the sesame sauce.
Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.
