Soba Noodles with Tomato and Cilantro Vinaigrette || Not Eating Out In NY

By xraydj

Ingredients

• 8 oz. soba noodles
• 1 pint cherry or grape tomatoes, finely chopped
• 2 cloves garlic, minced
• 1 bunch cilantro, finely chopped
• 1/2 cup Asian black vinegar (a rice vinegar), or Balsamic vinegar may be used as a substitute
• 1 teaspoon Asian sesame oil
• couple pinches of salt

Details

Servings 2
Adapted from noteatingoutinny.com

Preparation

Step 1

Note: most Asian dry noodles, like soba, contain salt, so their boiling water does not need to be salted.

Bring a pot of water to boil and stir in the noodles. Cook according to the timing instructions on the package, and drain. Rinse well with cold water, untangling with your fingers as they rinse. Drain and toss to dry.

Combine the minced garlic, cilantro, chopped tomatoes, vinegar, and sesame oil in a bowl. Add a pinch or two of salt to taste. Toss the drained noodles with the sauce, and serve immediately. This dish keeps well chilled for up to one night.