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Parve
Easy
20 Minutes
Diets 
I’ve always noticed the textures of foods. When I was a kid, I’d even written off certain foods due to their texture. But thankfully I’ve matured since, and I love the texture of chewy noodles. I appreciate that the sauce in this recipe conceals the slight grittiness of the buckwheat in the soba noodles. Also, I love the cilantro in this recipe — it makes it so bright and fresh, so please don’t omit it. The bold flavors of this dish makes it a real crowd-pleaser, and it’s suitable for all ages!
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon Gefen Canola Oil
1 and 1/2 tablespoons Haddar Brown Sugar
1/4 cup Glicks Soy Sauce
1/2–1 tablespoon sriracha
juice and zest of 1 lime
1 (9- and- 1/2-ounce/270-gram) package soba noodles or pasta of your choice, cooked according to package directions
6–7 scallion stalks, chopped
2 tablespoons toasted sesame seeds
1/2 jalapeño or chili pepper, thinly sliced (optional)
roasted and salted peanuts, chopped
1 tablespoon cilantro leaves (optional but recommended)
To make the sauce: In a medium pot, sauté garlic in oil until just golden, being careful not to burn. Add brown sugar, soy sauce, sriracha, lime juice, and lime zest. Allow to simmer until thickened, about three to five minutes.
Add soba noodles, scallions, sesame seeds, and jalapeño or chili pepper and mix. Just before serving, add peanuts and cilantro.
Photography by Moishe Wulliger Food Styling by Renee Muller
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