Soba with Honey-Yuzu Vinaigrette

By ldelmas

with Honey-Yuzu Vinaigrette

Served in small red Chinese food take out containers, bento boxes with chopsticks

Ingredients

• Vinaigrette:
• 1 box buckwheat noodles
• Salt, pepper, for seasoning
• Olive oil for the pan
• 1 cup water
• 4 heaping tablespoons (or bags) buckwheat or similar tea
• 1 cup olive oil
• 1 cup Yuzu or rice vinegar
• 1/2 cup soy sauce
• 1/4 cup honey
• Fresh ground pepper, to taste
• 1 tablespoon lemon juice
• Garnish:
• Sugar snap peas, sliced on bias
• Cherry tomatoes, halved
• Scallions, sliced thinly
• Black Sesame Seeds

Preparation

Step 1

Tie the noodles at one end with a rubber band (to keep them neatly together, cut hard ends off after cooking) and cook according to instructions on box.

For the vinaigrette, start by bringing water to a boil. Remove from heat, add tea and let steep for several minutes. Strain the tea, and whisk in olive oil, honey, soy sauce, ground pepper, vinegar, and lemon juice.

Coat the noodles with the vinaigrette and let sit.

To serve, pinch a bunch of noodles and set onto the box, sprinkling with all garnishes and poking the chopsticks out. Serve alongside preferred yakitori (chicken/tofu, etc.).