Recipe courtesy of Mary Sue Milliken and Susan Feniger

Spicy Cold Soba Noodles

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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1/3 cup soy sauce

2 tablespoons brown sugar

1 tablespoon molasses

3 tablespoons sesame oil

3 tablespoons tahini

3 tablespoons chili oil

3 tablespoons balsamic or red wine vinegar


1/2 pound soba or Japanese buckwheat noodles

1/2 bunch scallions, white and green parts, thinly sliced


  1. Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
  2. Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
  3. Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.