1 lb dry buckwheat soba noodles
8 cups water with ½ teaspoon salt
6 scallions, thinly sliced
1 ¼ cup kimchi, coarsely chopped
4 tablespoons sesame oil
3 tablespoons rice vinegar
3 tablespoons toasted sesame seeds
- Bring water to a boil and add soba. Stir and cook, uncovered, for 5 to 10 minutes until al dente. Drain and rinse under cold water.
- Place drained soba into a large bowl and add scallions, kimchi, sesame oil and vinegar. Toss to combine.
- Top with toasted sesame seeds. May be enjoyed lukewarm, room temperature or chilled.
Recipe and photo courtesy of Linda Shiue, MD Spicebox Travels.