Soba noodles are Japanese buckwheat noodles. You can also use any thin pasta here. You can also use whatever herbs you have on hand. This dish is eaten at room temperature, but if you want to serve this hot omit the cold water rinse of the noodles.
12 oz dried soba noodles
1/3 c rice vinegar
1 T sesame, peanut or other vegetable oil
1 T soy sauce
1 t sugar
1/2 t salt
1/2 c chopped fresh basil or other herb
1-1/2 c thinly sliced scallions
1. Cook noodles until just tender, a bit shy of the package directions Drain into a colander, then rinse with cold water to stop the cooking, if desired.
2. Meanwhile, combine the vinegar, oil, soy sauce, sugar, and salt in a large serving bowl.
3. When noodles have drained, transfer to bowl containing dressing. Toss to coat. Add herb and scallions, and toss again.