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.