Sesame Soba Salad with Toasted Buckwheat
FROM SUBSTACK
Most soba noodles are made from a combo of wheat flour and buckwheat flour. If you’re gluten-free, you can seek out ones that are 100% buckwheat, but they are more prone to breakage when cooked, so handle with care. Depending on the tahini you use, you might need more or less water to thin the dressing. It should be thick and creamy but pourable.
SERVES 4 TO 6
For the dressing:
¼ cup/68 g tahini
1 tablespoon white miso
1 tablespoon dark sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon rice wine vinegar
¼ teaspoon salt (or more to taste)
Big pinch of sugar
2 to 3 tablespoons warm water (or more as needed)
For the salad:
2 teaspoons vegetable oil
¼ cup whole buckwheat groats (aka kasha)
Kosher salt
1 pint sugar snap peas, strings removed
8 ounces/225 g soba noodles
A few handfuls baby arugula
Flaky sea salt, to finish
In a small bowl, whisk together tahini, miso, sesame oil, soy sauce, vinegar, salt, and sugar. Slowly add water until it’s the right consistency. Adjust seasonings to taste. Set aside.
Heat the oil in a small skillet over medium heat. Add the buckwheat and stir to coat evenly in the oil. Lower the heat when the groats begin to sizzle and cook, stirring, until they smell nutty and turn a shade darker, 6 to 8 minutes. Transfer to a small plate. Salt to taste and set aside.
Bring a large saucepan or small stockpot to a boil. Add salt and the snap peas and cook for 10 to 20 seconds, just until bright green. Scoop them out with a large sieve, spider, or slotted spoon, and refresh in ice water. When cold, drain and blot dry. Cut each snap pea in half lengthwise. Keep the water boiling.
In the same pot, cook the noodles according to the package directions, being careful not to overcook. Drain and rinse with abundant cold water. Drain well.
In a large mixing bowl, combine the noodles, ⅔ of the snap peas, ⅔ of the toasted buckwheat, the arugula, and the dressing. Toss well until everything is well coated. Adjust seasonings or loosen with water if needed. Transfer to a serving vessel and top with remaining snap peas, buckwheat, and flaky salt. Serve at room temperature or slightly chilled.
