I adapted this dish from Tyler Florence’s Cold Sesame Noodle recipe but since I’m not a big fan of sesame seeds and prefer the dish room temperature or hot, it’s a little different.  I’ve served this as both a main dish (for lunch) or as a side dish (for dinner).  The peanut sauce is also great for a chicken satay dip.  For some reason, the soba noodles really retain their shape well, even with the dressing, so you can easily make this dish prior to entertaining.  I used about 1/2 of the dressing that the original recipe called for but you could use the whole thing if you prefer it more creamy.

Soba Noodles with Peanut Dressing

1 package soba noodles (buckwheat) (1/2 lb.)
9 Tbls. sesame oil
1-inch piece fresh ginger, peeled and sliced into coins
2 garlic cloves, peeled and sliced thin
1 red Thai bird chile, minced
2 Tbls. brown sugar
1/2 cup creamy peanut butter
1/4 cup rice vinegar
1/4 cup soy sauce
6 Tbls. water
1 Tbls. szechuan sauce
2  green onions, sliced
1 lime cut into wedges

Cook the noodles per the package’s directions.  Drain, rinse with water and drain well.  Add the noodles to a large bowl, drizzle with 3 Tbls. of the sesame oil and toss.

In a saucepan, heat 1/4 cup of the sesame oil.  Add the ginger, garlic, and chile and cook until they are soft - be careful not to burn the garlic.  Place into a blender or food processor with the brown sugar, peanut butter, vinegar, soy sauce, hot water, szechuan sauce, and remaining 2 Tbls. sesame oil.  Puree.

Toss the noodles with dressing and serve with the green onions and lime wedges as garnishes.