Ingredients

• Three bundles of soba noodles

• A couple handfuls of arugula

• Roasted seaweed

• Sesame seeds

For the dressing:

• 3 tablespoons sesame oil

• 3 tablespoons soy sauce

• 1 tablespoons gochujang

• 1 tablespoon honey

Serves 2 generously.

Method

1. Boil some unsalted water in a large pot and cook soba noodles according to package directions (I usually reduce the cooking time by 1 minute so the noodles don’t get too soft). Drain the noodles, rinse well with cold water, toss with a couple of handfuls of arugula, and set aside.

2. To make the dressing, combine all ingredients in a small bowl and emulsify.

3. Add a serving of soba noodles and arugula to a dish, tear up some pieces of roasted seaweed, garnish with sesame seeds (I like using both black and white sesame seeds), and add dressing to taste.

4. Move the noodles around the dish to disperse the dressing and enjoy!

NOTES

• If you don’t want the dish to be as spicy, you can reduce the amount of gochujang. This recipe is very forgiving!