Cold Soba (Buckwheat noodles) are a traditional Japanese summer dish. I replaced the traditional soy-and-vinegar dipping sauce with a sesame sauce I tried last year in Singapore though, and added a bunch of fresh vegetables to be dipped alongside the noodles.
For the sauce I used Tahini, which is basically just ground sesame seeds, as a base. It’s not technically Japanese but it makes working with the sauce a lot easier.
Sesame dipping sauce
½tsp soy sauce
½tsp rice wine vinegar
½-1tsp grated ginger (I love ginger so I added a lot – it’s not necessary though)
2Tsp. water (I used the water from boiling the soba for flavour)
Optional: Some ground chili or Szechuan pepper.
Mix ingredients thoroughly, serve chilled.
Serve with soba, chopped spring onions, and whatever other veggies you like. I had tofu, sliced radishes, sliced sugar snaps and some wakame salad on the side. Yum!