Soba noodles cook in under 5 minutes, and they are a fantastic oh-crap-I-forgot-to-plan-dinner dinner. This dish is great with so many toppings (broccoli, cucumber, carrot, edamame, scallions, chives, cashews, peanuts, tofu, salmon, chicken to name a few). I had cucumber and chives in my fridge so I went with those. I use the 100% buckwheat soba noodles to keep this dish gluten-free.
8 ounces soba noodles
3 tablespoons wheat free tamari or soy sauce
2 teaspoons raw honey (vegans can leave it out)
2 tablespoons furikake or sesame seeds
1 clove garlic, minced
1 teaspoon grated ginger
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 cucumber, peeled and sliced into sticks
1 hanful chives, chopped so they are about the same length as the cucumber
1 teaspoon chili garlic paste (optional for a spicy kick)
Prepare the noodles according to the directions. In a large bowl whisk together the tamari, honey, garlic, ginger, rice wine vinegar, sesame oil, and chili paste. Combine the noodles with the furkake (or sesame seeds), toppings (in this case cucumber and chives), and the dressing and mix well. Serve immediately or chill in the fridge before serving for a cold salad.