There’s a sauce I’ve been digging, and it goes like this: whisk together equal parts tahini (sesame paste), maple syrup, and balsamic vinegar / season with salt and pepper to taste / toss with your favorite noodles or use as a dip for your favorite prepared veggies. This combo is simple, perky, nutty, and just sweet enough (I think I wouldn’t mind being described that way – ha).

Lately I have enjoyed the sauce on sweet potato/buckwheat noodles with toasted sesame seeds and over brown rice noodles and steamed broccoli (the latter I enjoy most as a cold noodle dish; it’s toothy and all the more flavorful after fridging overnight). If you are using this sauce with noodles, be sure to first anoint the noodles with a little olive oil before mixing in the sauce. An 8 oz. package of noodles needs about 2 tablespoons of each sauce ingredient.

I have always appreciated the heartiness and speedy cooktime of the soba noodle and have been enjoying them in a new way (to me) since discovering this recipe.  I most like this dish chilled, with extra avocado and jalapeño.  The dressing is a simple reduction, easy to save and also works with ginger paste.  Now that the days are longer, it sure has been nice to come home and eat dinner in the daylight.