There's a hole in my heart left behind by the recent closure of my favorite local Chinese restaurant, which served cold sesame noodles unrivaled across three counties. While these aren't exactly its version (not even close, in fact), a yearning for my long-lost Tuesday night take-out has inspired me to create a new cold Asian noodle dish to call my own. If you're new to soba noodles, err on the side of undercooking them. They're done in a matter of minutes in a pot of boiling water and can easily trip into a gummy over-cooked place of sadness. Don't take the "run the cooked noodles under cold water to stop them from cooking" note too lightly, either. You'll thank me when you're enjoying the leftovers for lunch the next day.
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In a large mixing bowl, whisk together all of the ingredients for the dressing; reserve.
Drop the soba noodles into the boiling water; once the water returns to a boil, reduce the heat to low and simmer the noodles until tender, 2 to 3 minutes. Drain the cooked soba noodles and run them under cold running water to chill them thoroughly. Transfer the noodles to the mixing bowl with the prepared dressing.