Cold Soba Noodle Salad with Scallions and Red Peppers

This recipe serves:  1 2 4 6

2 ounces soba noodles (Japanese buckwheat noodles)
1 teaspoon low sodium soy sauce
1 teaspoon freshly grated ginger
1 pinch sugar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 red pepper, cut into very thin strips
2 scallions, thinly sliced
1/4 teaspoon black sesame seeds, optional
1. Bring a large pot of well-salted water to a boil. Drop the soba noodles into the boiling water and cook until they are just tender, about 5 minutes. Drain the noodles, rinse them under cold water and drain again.

2. Meanwhile, whisk the soy sauce, ginger, sugar and rice vinegar together in a large bowl. Continue whisking and add the sesame oil.

3. Add the noodles, red pepper strips and scallions to the soy mixture and toss to combine. Arrange the soba noodle salad on a serving platter, sprinkle with black sesame seeds and serve.
(This can be made in advance and stored in the refrigerator for up to 3 days.)

Serving Size: about 1 1/2 cups

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