Iz & Ilia’s Sesame Soba Noodles

Serve these cold noodles alongside Umma’s galbi and not-overboiled salat olivye for the ultimate Mash-Up BBQ.

Course Salad

Cuisine Japanese

Prep Time 15

Cook Time 15

Servings 3

12 oz soba noodles (any noodles will do, but soba has a plethora of buckwheat-based health benefits and gluten-free appeal)
2 sweet potatoes boiled and chopped roughly
2 handfuls sliced shitake mushrooms, boiled (fresh or dried are both fine; if using dried, soak briefly in water before boiling)
½ head of Swiss chard or other leafy, crunchy green such as kale, sliced in ribbons
sesame oil and salt to taste
white sesame seeds and chopped scallions for garnish

Boil the soba until al dente, then rinse with cold water.
Toss in large bowl with remaining ingredients with a generous helping of sesame oil (I am partial to the Kadoya brand, as my family has been using it for as long as I can remember) and salt.
Top with sesame seeds and chopped scallions.
Serve with Sriracha / hot sauce / hot peppers for those who are hot-inclined. Enjoy!