These cold noodles are my uncle Bob’s specialty, and they are always a hit with my family and friends. We usually make them during the summer to complement shish kebobs on the grill (especially good when you throw pineapple on the grill, as well). Serve with cold beer and extra chili oil on the side.
Check out Bob’s photography online!
16 oz. buckwheat noodles (or any soba-type noodle)
4 Tbsp. sesame oil
2 Tbsp. soy sauce
4 Tbsp. sesame paste
6 Tbsp. hot water
4 tsp. sugar
4 Tbsp. soy sauce
2 Tbsp. rice wine vinegar (really, any vinegar is fine)
3 tsp. hot pepper oil (or to taste)
4 cloves garlic, minced
4 Tbsp. scallions, minced
Cook noodles according to their directions. Coat with 4 Tbs. sesame oil and 2 Tbs. soy sauce, cool.
Dilute sesame seed paste with hot water and stir vigorously until smooth. Stir in remaining ingredients. Toss the chilled noodles with the sauce and serve cold. Best when the completed dish sits in the fridge overnight.
Don’t forget the beer!