Sesame Soba Noodles

Sesame soba noodles are a natural fit for Chinese Mahjong — light yet satisfying, flavorful without distraction, and easy to enjoy between hands. Their nutty sesame richness and cool, slurpable texture keep the table energized and relaxed, making them perfect for long stretches of play. Like Mahjong itself, they strike a beautiful balance of simplicity and depth, best shared slowly in good company. simple, balanced, and best enjoyed slowly, in good company around the table.

Ingredients

• 10 oz Buckwheat Noodles (can also use dried yam Soba Noodles)

• ⅓ cup soy sauce (regular or low sodium)

• 2 tablespoons rice vinegar

• 3 tablespoons toasted sesame oil

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon sugar

• 1 tablespoon canola oil

• 2 cups green onions, chopped into ¼-inch pieces

• ½ cup green onions, finely minced

• 3 tablespoons toasted sesame seeds, divided

Instructions

1. Bring a large pot of water to a boil. Cook the soba noodles for 4–5 minutes, or just until tender, stirring occasionally to prevent clumping.

2. Drain the noodles in a colander and rinse well under cold water, tossing to remove excess starch. Set aside.

3. While the noodles cook, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper in a medium bowl.

4. Heat a large skillet over medium-high heat. Add the canola oil and heat until shimmering.

5. Add the chopped green onions and cook, stirring, for 15–30 seconds, just until fragrant.

6. Pour in the soy–sesame mixture and cook for about 30 seconds.

7. Add the noodles and toss until heated through and evenly coated.

8. Stir in the minced green onions and half of the sesame seeds.

9. Garnish with the remaining sesame seeds and serve warm or at room temperature.

Serves 6