Cold soba noodles with a dipping sauce are typically served as a light meal in Japan. Cat Cora serves the cold noodles with a yuzu vinaigrette and warm garlicky broccoli.
For the Vinaigrette, let tea steep in boiling water 5 minutes. Strain tea into medium bowl. Add oil, vinegar, soy sauce, honey, lemon juice, ginger and cayenne pepper; stir with wire whisk until well blended
Cook noodles as directed on package. Rinse under cold water. Drain well. Toss noodles with vinaigrette in large bowl. Let stand 5 to 10 minutes
Meanwhile, heat oil in medium skillet on medium heat. Add broccoli; cook and stir 2 minutes. Add garlic; cook and stir 1 minute longer or until broccoli is tender-crisp
To serve, mound noodles in center of serving dish. Spoon broccoli over noodles. Drizzle with any leftover vinaigrette. Sprinkle with sesame seed. Serve immediately
Test Kitchen Tips:
•Soba noodles are thin Japanese noodles made from buckwheat flour. Yuzu vinegar is made from yuzu, a sour citrus fruit from Asia. If unavailable, substitute rice vinegar. Soba noodles and yuzu vinegar can be found in the Asian aisle of some supermarkets and in Asian groceries.
•Buckwheat tea is available in online specialty stores or Asian groceries. If unavailable, substitute green or black tea.
Chef's Tip: For a neat presentation, before cooking, tie noodles at one end with rubber band to keep them together. Mound cooked noodles in serving dish. Cut off hard end of noodles. Continue as directed.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.