INGREDIENTS

1/3 cup soy sauce
1 tbsp Wholesome Organic Molasses
1/4 cup sesame oil
1/4 cup tahini
1 tbsp barley malt
3 tbsp balsamic or red wine vinegar
1/2 bunch scallions, white and green parts, thinly sliced
Salt to taste
12 oz soba noodles (Japanese buckwheat noodles)
Chili oil to taste

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INSTRUCTIONS

Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in Organic Molasses, and warm briefly. Transfer to a mixing bowl. Add sesame oil, tahini, barley malt, vinegar and scallions whisk to combine. Season to taste with salt, if desired.

Prepare a large bowl of ice water (you will need this very soon).

Bring a large pot of salted water to a rapid boil. Add noodles. Bring back to a boil and cook, stirring occasionally, until they just begin to soften (about 3 minutes). Soba noodles can overcook very quickly, so stay nearby.

Drain noodles, plunge in ice water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well. Add chili oil to taste and serve chilled.