Sesame Soba Noodles

I don't make much Asian food, but I wanted to dip my toes further after making the Szechuan Pork with Carrots, so I thought this sesame recipe was a great compromise: some mayo, some noodles, and some veggies. 

It turned out to be much better than I expected for several reasons:

• It keeps for a day or two in the fridge.
• The mayonnaise can be made ahead. 
• It's great to eat at room temperature or cold. 

What are soba noodles?

Soba means buckwheat in Japanese. 

And they are thin noodles, brownish grey (image below) that might have wheat flour also among the ingredients. The flavor is earthy, and they are slightly slimy in a good way. 

Turns out that buckwheat flour is gluten-free despite its name. So they are a great alternative for celiacs. I had used this flour before for the Peanut Butter Bread and loved it. 

And besides, they come in the neatest, prettiest bundles ever, all tied with a cute checkered paper – how can you not want to buy them?

Sesame mayonnaise

Disclaimer: consult a doctor before eating mayonnaise with raw egg, especially if pregnant or giving it to children. 

Use pasteurized eggs if you can't get very fresh ones from a reliable source. Or use this store-bought mayonnaise shortcut.

The homemade mayo here makes this dish come together. It was such an amazingly delicious discovery! I had made mayo many times before but had never gotten past adding some garlic. 

This recipe has that golden glory, sesame oil, and unique and fantastic flavor. I am such a huge fan! 

It's made in a food processor or with an immersion blender. The only tip is to add the oil slowly. The rest takes care of itself.

Toppings

• Green onions and shallots: the first are added fresh, chopped, and the latter is fried, creating contrast in flavor and texture. They add a crunch that complements the smooth dressing and the slippery pasta. 
• Sesame seeds: of course, this whole dish is ended with some seeds, and I like to lightly toast them first. Be very careful because they burn in an instant. 

Shortcut

Mayonnaise: instead of making the sesame mayo from scratch, add some sesame oil, mustard, and soy sauce to store-bought mayonnaise. It will also last longer. 

Topping: use frozen veggies, whatever you like goes well with sesame and soba noodles. Peas or broccoli, maybe?

Make-ahead

• The mayonnaise can be made a day or two ahead. It may last longer, and that depends entirely on the freshness of the eggs. Please note that we encourage you to ask a physician or nutritional expert if you have any doubts. 
• The noodles mixed with the mayo last for two days in the fridge. 
• The green beans can be cooked ahead of time, they last several days in the refrigerator. If using frozen, it will only take minutes to defrost them in boiling water. 

Variations

• Add a protein: add tofu or chicken to make it heartier.
• Use a different vegetable: instead of green beans, use broccoli or broccolini, mushrooms, or bell peppers. Or a mix.
• Spice it up: add finely chopped hot peppers or sprinkle red pepper flakes.