When I was 17 and an ardent vegetarian (I've since recovered), my good friend Allison introduced me to soba noodles. These nutty, chewy, buckwheat strands cooked up faster than pasta and were delicious with a quick sauce of rice vinegar, soy sauce, sesame oil, and minced ginger. I was doing much of my grocery shopping at Asian markets at the time and buying soba noodles by the armful. But then I found peanut sauce and my soba noodles took on a whole new, far more delicious life.
from Recipe | The Kitchn http://ift.tt/1S4uufq
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