This easy recipe by Basic Kitchen’s Robin Hollis is endlessly riffable: The lightly sweet, nutty sesame sauce makes a great starting point for additions such as salmon, grilled chicken, a fried or boiled egg, or extra veggies. Lightly toast sesame seeds before using to release their aromatic oils.
1 (12-ounce) English cucumber
12 ounces uncooked soba noodles
1/4 cup plus 2 tablespoon sesame oil, divided
1 teaspoon kosher salt
6 tablespoons soy sauce
2 tablespoons agave nectar
3 tablespoons rice vinegar
1 tablespoon grated lime zest plus 1/4 cup fresh lime juice (from 2 limes)
1/2 cup white sesame seeds, toasted, plus more for garnish
2 tablespoons tahini
1/3 cup thinly sliced scallions, plus more for garnish
Black sesame seeds, toasted, for garnish
Cut cucumber in half lengthwise; cut into 1/8-inch-thick half-moons. Set aside.
Prepare soba noodles according to package directions. Rinse with cold water, drain well, and toss with 1/4 cup sesame oil and salt; set aside.
Whisk together soy sauce, agave, rice vinegar, lime zest and juice, and remaining 2 tablespoons sesame oil in a small bowl until combined. Set aside.
Process white sesame seeds and tahini in a food processor until smooth, about 45 seconds. With food processor running, slowly drizzle in soy sauce mixture, processing until dressing is well combined, about 30 seconds.
Toss together noodles, soy sauce mixture, cucumber slices, and scallions in a large bowl until combined. Divide mixture evenly among 6 bowls. Garnish with sliced scallions and white and black sesame seeds.
