Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This easy recipe by Basic Kitchen’s Robin Hollis is endlessly riff-able: The lightly sweet, nutty sesame sauce makes a great starting point for additions such as salmon, grilled chicken, a fried or boiled egg, or extra veggies. Lightly toast sesame seeds before using to release their aromatic oils.

August 2020


Credit: Eric Wolfinger

Recipe Summary test

15 mins


Ingredient Checklist


Instructions Checklist
  • Cut cucumber in half lengthwise; cut into 1/8-inch-thick half-moons. Set aside.

  • Prepare soba noodles according to package directions. Drain well, and toss with 1/4 cup sesame oil and salt; set aside.

  • Whisk together soy sauce, agave, rice vinegar, lime zest and juice, and remaining 2 tablespoons sesame oil in a small bowl until combined. Set aside.

  • Process white sesame seeds and tahini in a food processor until smooth, about 45 seconds. With food processor running, slowly drizzle in soy sauce mixture, processing until dressing is well combined, about 30 seconds.

  • Toss together noodles, soy sauce mixture, cucumber slices, and scallions in a large bowl until combined. Divide mixture evenly among 6 bowls. Garnish with sliced scallions and white and black sesame seeds.

Suggested Pairing

Earthy Verdicchio.