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Ingredients
  • 5 bundles (90 gm each) soba noodles (I prefer soba noodles for taste, texture and health benefits, but feel free to sub in a pound of your favorite noodles.)
  • 2 tbsp dark Asian sesame oil, and extra for drizzling
  • 3 tbsp soy sauce
  • 2 tbsp white vinegar
  • 2 tbsp tahini (Original recipe calls for Chinese sesame paste, but I use tahini as I always have it in the fridge to make hummus.)
  • 1 tbsp peanut butter (smooth or chunky)
  • 1/2 tbsp sugar (I often sub half a packet of Splenda or Equal for the sugar. Maple syrup is another option.)
  • 1 tbsp minced ginger
  • 2 tsp minced garlic
  • 2 tsp chili-garlic paste (Chili oil is even better if you have it.)
  • 1/4 cucumber or carrot julienned (Cucumber is preferred, but a carrot works in a pinch.)
  • 2 large eggs, hard or soft-boiled depending on preference
  • dash sesame seeds or furikake (optional)
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