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• 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

1. 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.
2. 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.
3. Sprinkle with 1 tablespoon of the sesame oil and toss gently.
4. 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.
5. 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/