Buckwild Sesame Soba Noodles

I am on a buckwheat soba noodle kick right now!  Buckwheat is a wonderful way to obtain your Bs; B1 and B2.  Some of the nutrients go into the water when cooking soba, so add some of the cooking liquid to your sauce.  This noodle dish is made with black sesame paste (tahini), if you can find it, it is wonderful and more nutritious than its paler counterpart.  I like the darkness of this dish, almost black in color, I want to put it on my head and wear it like hair!  Well, it is probably better to eat it than wear it.

Cook the buckwheat soba noodles in boiling water until al dente (tender firm), strain, run under cold water until noodles are hot but still warm.  Set aside.

For the sauce:

3 Tbsp black sesame tahini or light tahini

1 Tbsp almond or cashew butter

1 tsp agave nectar or honey

2 Tbsp brown rice vinegar

2 Tbsp shoyu soy sauce or tamari

1 tsp unrefined toasted sesame oil

1 1/2 tsp ground coriander

1 Tbsp water (cooking liquid)

Combine all ingredients for sauce until it is a smooth paste, adjust flavors to your liking.

Stir sauce into the noodles, top with shredded carrots, scallions, sesame seeds and shredded nori.