Ingredients
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1 (12-ounce) English cucumber
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12 ounces uncooked soba noodles
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1/4 cup plus 2 tablespoon sesame oil, divided
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1 teaspoon kosher salt
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6 tablespoons soy sauce
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2 tablespoons agave nectar
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3 tablespoons rice vinegar
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1 tablespoon grated lime zest plus 1/4 cup fresh lime juice (from 2 limes)
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1/2 cup white sesame seeds, toasted, plus more for garnish
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2 tablespoons tahini
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1/3 cup thinly sliced scallions, plus more for garnish
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Black sesame seeds, toasted, for garnish
Directions
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Cut cucumber in half lengthwise; cut into 1/8-inch-thick half-moons. Set aside.
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Prepare soba noodles according to package directions. Rinse with cold water, drain well, and toss with 1/4 cup sesame oil and salt; set aside.
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Whisk together soy sauce, agave, rice vinegar, lime zest and juice, and remaining 2 tablespoons sesame oil in a small bowl until combined. Set aside.
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Process white sesame seeds and tahini in a food processor until smooth, about 45 seconds. With food processor running, slowly drizzle in soy sauce mixture, processing until dressing is well combined, about 30 seconds.
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Toss together noodles, soy sauce mixture, cucumber slices, and scallions in a large bowl until combined. Divide mixture evenly among 6 bowls. Garnish with sliced scallions and white and black sesame seeds.
Suggested pairing
An earthy Verdicchio.