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Serves: 4 or more
8 ounces soba (buckwheat) noodles, any variety
2 tablespoons dark sesame oil
2 to 3 tablespoons soy sauce, or to taste
1 tablespoon sesame tahini, optional
1 tablespoon agave nectar
1 to 2 teaspoon grated fresh ginger, to taste
1 tablespoon rice vinegar or white-wine vinegar
1 tablespoon esame seeds, plus more for topping
Cook the noodles according to package directions in plenty of rapidly simmering water until al dente, then drain and transfer to a serving container.
Whisk the remaining ingredients together in a small bowl.
Drizzle the sauce over the noodles, and toss together until evenly coated. Serve warm or at room temperature, passing around extra sesame seeds for topping individual servings, if desired.
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