Soba Noodles

Growing up I was familiar with 2 kinds of pasta. The regular spaghetti noodles and for special occasions the rigatoni would be brought out. I never knew about a whole range of other exciting noodles out there. Before I knew it I was eating spiral noodles and no boil lasagna noodles (no boil noodles. . .huh! what will they think of next). I have just now begun to explore the other possibilities of noodles. Did you know that noodles aren't just for soup or dumping tomato sauce on? That's right, I can do other things with them too that aren't so scary. This all came up because I was trying to find something to make for dinner that would be served cold and Soba noodles turned up. It turns out that the Japanese eat this buckwheat pasta cold all summer long with some sort of sauce on it that isn't even made from tomatoes! Wow, I've come so far. . .anyway here is what I did with them:

After cooking 1 lb of noodles (about 6 minutes) I shocked them with cold water then mixed them in a bowl with a sauce made of 4 tsp rice vinegar, 3 Tbs soy sauce, 4 tsp honey, 4 tsp sesame oil, and 1/4 tsp minced ginger. All you have to do is mix the ingredients for the sauce up with a fork before adding the noodles. I was surprised at how good it turned out. It definitely needed the ginger to add more flavor to it. I think the next time I make it I'm going to add some garlic to the mixture too just to spice things up a bit more.

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