Back when I could eat gluten, this was one of my FAVORITE dishes. Until I found a replacement for gluten free soba noodles I was left only to dream about its’ deliciousness. Now, all of that has changed. I am now continuing to find brands of soba noodles made JUST from buckwheat (ie, that aren’t processed in facilities that also process wheat and that don’t have flours with gluten added to them). These brands include King Soba and Eden Organic.
In one sitting, I could eat three or four bowls of this dish. I won’t say I’m proud of that but…I kind of really am. I’m really a big fan of the sesame seeds and how nicely they compliment the sauce and the noodles, adding that extra crunch. I highly suggest making sure the noodles are low-sodium, otherwise you will be overwhelmed by a salty flavor that doesn’t compliment the sauce. (Though if that’s what you enjoy, go for it!)
If cooking for many people and planning to have leftovers, consider making extra batches, though one recipe is often enough to serve 3-4 people for a few days.
Sesame Soba Noodles
Adapted from a recipe by Eileen Weinberger
¾ cup light vegetable oil
1 ½ tablespoons sesame oil
1/8 cup sesame seeds
¾ cup low-sodium soy sauce
2 tablespoons fresh cilantro, chopped
1 pound soba noodles (no salt or low-sodium)
¼ cup oyster sauce
cooked chicken, shredded
**any vegetables you like (mushrooms, shredded carrots, etc)
In a high sided sauce pan, over medium heat, heat vegetable oil, sesame oil and sesame seeds until lightly toasted. While oil is hot, slowly add the soy sauce, oyster sauce and cilantro. Be very careful as the mixture may splatter.
In the meantime, boil the soba noodles in a pot of water. The noodles cook quickly, so watch them closely (about 3-4 minutes). Drain and return to pot to cool.
Add the sesame dressing and vegetables/protein to the soba noodles and mix well. Sprinkle with additional cilantro. Serve warm or cold.