Ingredients

· 1 pack soba buckwheat noodles

· 1/3 cup soy sauce

· 2 tablespoons rice vinegar

· 3 tablespoons toasted sesame oil

· ¼ teaspoon ground black pepper

· 1 tablespoon sugar

· 1 tablespoon canola oil

· 2 cups chopped green onions

· ½ cup green onions minced

· 3 tablespoons toasted sesame seeds

For sauce

· Soy sauce

· Sesame oil

· Rice vinegar

· Sugar

· Freshly ground black pepper

· Toasted sesame seeds

Method

Bring a large pot of water to a boil and cook the soba noodles for five minutes or just until tender, stirring occasionally so the noodles don't clump. Drain and rinse well under cold water, tossing to remove the starch. While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside. Heat a large skillet over medium high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook for 15-30 seconds or until fragrant, stir continuously. Add the soy and sesame mixture and cook for 30 seconds, add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.