Food & Wine USA - (08)August 2020

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46 AUGUST 2020

Chilled Sesame Soba Bowl with

Cucumber and Scallions

TOTAL 15 MIN; SERVES 6

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 aro-

matic oils.

1 (12-oz.) English cucumber

12 oz. uncooked buckwheat soba

noodles

1 / 4 cup plus 2 Tbsp. sesame oil, divided

1 tsp. kosher salt

6 Tbsp. soy sauce

2 Tbsp. agave nectar

3 Tbsp. rice vinegar

1 Tbsp. grated lime zest plus^1 / 4 cup

fresh lime juice (from 2 limes)

1 /^2 cup white sesame seeds, toasted,

plus more for garnish

2 Tbsp. tahini

1 /^3 cup thinly sliced scallions, plus

more for garnish

Black sesame seeds, toasted, for

garnish

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


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


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


4. 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, pro-
   cessing until dressing is well combined,
   about 30 seconds.


5. Toss together noodles, soy sauce mix-
   ture, 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. —ROBIN HOLLIS, BASIC KITCHEN,
   CHARLESTO N
   WINE Earthy Verdicchio: 2018 Garofoli
   Macrina