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Cold Buckwheat Noodle Salad
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1/2 pound dried soba (buckwheat noodles)
2 to 3 teaspoons sesame oil
2 whole scallions
1 red bell pepper, cored, seeded, and cut into thin strips
1 small cucumber, seeded and thinly sliced into cresents
2 1/2 teaspoons toasted white sesame seeds
Dressing :
1 tablespoon tamari or light soy sauce
1 tablespoon Chinese brown (dark) rice vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons sesame oil
11/2 teaspoons mirin (Japanese sweet rice wine)
1 teaspoons sugar
Method :
Combine the dressing ingredients in a bowl, whisking to blend well.
Bring 11/2 quarts of water to a boil, add the noodles, and bring the water back to a boil. Add 1/2 cup of cold water and bring back to a boil, then add another 1/2 cup of cold water, bring back to a boil again, and cook 2 to 3 minutes. Drain thoroughly. Stir in 2 to 3 teaspoons of sesame oil and set aside.
Trim the scallions and cut both white and green parts into 11/2 inch pieces. Cut in half lengthwise and then shred fine. Combine the noodles, scallions, bell pepper, and cucumber, toss with the dressing, and serve in attractive little mounds on lacquered platters, with sesame seeds scattered on top.
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