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Soba Noodles with Sesame Seeds

We love the Japanese way of eating cold noodles — they go with so many things! (We like especially to serve them as a lovely and flavorful side to Hoisin and Bourbon-Glazed Pork.) They can be prepared ahead and make great left-overs. Studded with toasted sesame seeds and scallions, sweetened with a touch of honey and punctuated with soy sauce and rice vinegar, these are simple and delicious!

Soba Noodles with Sesame Seeds

8 oz. soba (buckwheat) noodles
2 tsp. rice vinegar
5 tsp. soy sauce
2 tsp. honey
2 tsp. sesame oil
5 scallions, sliced
1/3 cup toasted sesame seeds

Bring a large pan of water to a boil, add salt and the noodles. Cook according to package directions. Drain, then immediately plunge into a bowl of ice water to cool. Drain.

In the bowl you are using to serve, mix the vinegar, soy sauce, honey, oil, and scallions. Toss in the noodles and toasted sesame seeds.

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