Serves 4

Soba noodles form the basis of this salad, with toasted sesame seeds, and a kick of chili oil. Peanut butter adds satisfying protein, grated ginger and rice wine vinegar their appealing tastes, and scallions and cucumbers crunch.
===Ingredients===	
  * 1/2	cup white sesame seeds
  * 	Salt, to taste
  * 1	pound soba (buckwheat) noodles
  * 2	tablespoons toasted sesame oil
  * 1/2	cup chunky peanut butter
  * 1	tablespoon soy sauce
  * 1	tablespoon sweet chili sauce
  * 1	teaspoon chili oil
  * 1	inch piece fresh ginger, peeled and grated
  * 1/2	cup rice wine vinegar
  * 1	teaspoon sugar
  * 1	medium cucumber
  * 3	scallions, sliced diagonally
===Directions===
  - In a skillet over low heat, toast the white sesame seeds, stirring constantly, for a few minutes or until they begin to turn light brown.
  - In a large saucepan of boiling salted water, cook the soba noodles for 4 to 6 minutes or until they are soft but still have some bite. Drain them into a colander, rinse with cold water, and transfer to a large bowl.
  - Sprinkle with 1 tablespoon of the sesame oil and toss gently.
  - In a small bowl, stir the peanut butter with the remaining 1 tablespoon sesame oil until it is smooth. Stir in the soy sauce, chili sauce, chili oil, ginger, 1/4 cup rice wine vinegar, and sugar. Add the dressing to the noodles and toss well.
  - Halve the cucumber lengthwise and use a spoon to remove the seeds. Cut the cucumber into matchsticks. In a bowl, combine the cucumbers with the remaining 1/4 cup rice wine vinegar. Top the noodles with the cucumber, scallions, and sesame seeds.

Robin Shepard

tags: vegetarian, vegan, pareve

source: http://www.boston.com/lifestyle/food/articles/2008/09/10/sesame_noodles/