Ingredients

• Ingredients Scale 1x2x3x 1 package (8 or 9 oz.) soba noodles 1 large English cucumber, julienned 1/2 cup cilantro, roughly chopped lime wedges Ginger Scallion Sauce 3/4 cup scallions (green onions), thinly sliced 2 cloves garlic, minced 2 tablespoon fresh ginger, grated or minced 2 tablespoons sesame seeds 2 – 3 tablespoons rice wine vinegar (unseasoned) 2 tablespoons pure maple syrup 1 tablespoon toasted sesame oil 1 – 2 tablespoons tamari, soy sauce or Namo Shoyu 1 – 2 teaspoons red pepper flakes, to taste 1/2 teaspoon sriracha, optional

Preparation

• Instructions Sauce: In a small bowl, combine the ingredients for the sauce and set aside. Soba noodles: Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so). Once done, rinse the soba noodles under cool running water to cool them down and stop them from cooking, or they will turn mushy. Cucumber: In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool. Combine: Once noodles are rinsed, return to the pot they cooked in, add the cucumber, cilantro and about 3/4 of the sauce, toss well. Serve: In a single serving dish, add 1/2 of the noodle mixture, top with 1/2 of the remaining sauce, and salt & pepper to taste. Add as much lime juice as you like. I especially loved the lime and used about 2 juicy ones for myself. Serve warm or cold. Serves 3, or 2 generously.