Chilled Soba with Lime and Black Sesame

Use fresh soba noodles if there's a good Japanese market around, though there is absolutely no disadvantage to using dried, as we'll do here. All together we get a magical balance of acidity, richness and flavor with this unique dish.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

6 ounces dried soba noodles

2/3 cup black sesame seeds, toasted

4 teaspoons sugar

2 cups Water

4 Red radishes

3 Mediterranean cucumbers

Juice of 2 limes

salt

2 tablespoons chopped chives

Directions

  1. Add soba noodles to a pot of salted boiling water and stir so it doesn't clump together. Meanwhile, make the sesame paste by placing sesame seeds, sugar and water in a blender and puree for 2 minutes. After 4 minutes, test noodles for doneness by trying one. Then drain in a strainer and run under cold water to remove excess starch and cool them down. Add a pinch of salt to the sesame paste and taste for smoothness. Chill in the refrigerator to cool down while the noodles are finished.
  2. Place drained noodles in a large bowl. Using a mandolin, shave cucumbers on top of the noodles. Slice radishes in half, then thinly slice and add to noodles. Squeeze lime juice directly on top followed by a few large pinches of salt then, toss to combine. To serve, place a few spoonfuls of sesame paste in an individual serving bowl and spread all around the inside of the bowl. Place about 1 cup of noodles on top of sesame paste making sure the garnish is on top. Repeat to make 4 individual servings. Garnish with chives.