Ingredients

• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon molasses
• 3 tablespoons sesame oil
• 3 tablespoons tahini
• 3 tablespoons chili oil
• 3 tablespoons balsamic or red wine vinegar
• Salt
• 1/2 pound soba or Japanese buckwheat noodles
• 1/2 bunch scallions, white and green parts, thinly sliced

Instructions

1. Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
2. 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.)
3. Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.