Recipe courtesy of Gourmet Magazine

Ginger Soba Noodles

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  • Level: Easy
  • Total: 24 min
  • Prep: 20 min
  • Cook: 4 min
  • Yield: 4 servings
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6 ounces soba (buckwheat) noodles*

For dressing:

1-inch piece fresh gingerroot

2 tablespoons rice vinegar

2 teaspoons Asian sesame oil

1 teaspoon soy sauce

1/4 to 1/2 teaspoon sugar, if desired



  1. In a 4-quart kettle bring 3 1/2 quarts salted water to a boil for noodles. Have ready a large bowl of ice and cold water.
  2. Make dressing: Peel and grate ginger to yield 1 tablespoon. In a small sieve set over a small bowl press gingerroot to extract juice. In a bowl stir together 1 teaspoon ginger juice and remaining dressing ingredients with salt, to taste.
  3. Add noodles to boiling water and cook 2 to 4 minutes, or until al dente. Drain noodles in a colander and immediately transfer to ice water. Swish noodles until cold and drain well. Add noodles to dressing and toss well. Noodles may be made 1 hour ahead and chilled, covered. Toss noodles before serving.

Cook’s Note

*Available at Asian markets and natural foods stores.