Buckwheat Soba with Cabbage and Sesame
8 oz buckwheat soba noodles
1/2 small head of cabbage (green, savoy, or even
3 tablespoon sesame seeds, NOT toasted! + 1 teaspoon
1 shallot, diced fine
1 teaspoon sesame oil (dark or light)
1 teaspoon lemon, lime or orange juice
Heat the oil over medium heat and saute the shallots and sesame seeds until the shallots are clear and a couple of the sesame seeds pop. Add the cabbage, and stir to coat. Cook until looks limp, stirring frequently. Meanwhile, cook the noodles to your liking (al dente, etc) and drain well. Add the noodles to the cabbage mixture, heating through. Just before serving, stir the citrus juice into the mix, and serve with a sprinkle of sesame seeds.
My mother, who loves buckwheat, inspired this recipe, asking me to create something the colors of a tree. Shes my biggest fan!