A super easy, fast and inexpensive vegan dish. Serve with my fabulous Taiwan Picklefor a great meal.
1 Tablespoon vegetable oil
1 Tablespoon soy sauce
1 teaspoon rice vinegar
2 teaspoons sesame oil
6 ounces soba noodles (Japanese buckwheat noodles)
4 stems green onion, white and green parts, sliced thin
In a small bowl, mix the vegetable oil, soy sauce, rice vinegar and sesame oil. Cook the noodles according to package directions. When soba noodles have finished cooking, strain through a colander and rinse with cold water – this dish is served at room temperature. Place the strained noodles back in the cooking pot and toss with the prepared sauce and sliced green onion. Stir well and divide between two bowls.