Buckwheat Soba Tiger Salad

• 1 tablespoon sesame seeds
• 8 ounces soba noodles
• 3 tablespoons rice wine vinegar
• 1 tablespoon fresh lime juice

plus 1 teaspoon finely grated zest

• 1 tablespoon kombu tsuyu (see Note)
• 1 tablespoon tamarind concentrate
• 1 tablespoon light brown sugar
• 1 teaspoon minced garlic
• 1/2 teaspoon gochugaru or crushed red pepper
• 3 tablespoons sesame oil

Kosher salt

• 1 small English cucumber, halved lengthwise and thinly sliced on the bias
• 2 celery ribs, thinly

sliced

• 1/2 cup chopped cilantro leaves and thin stems
• 2 scallions, thinly sliced
• 1 small red chile—halved lengthwise, seeded and thinly sliced

1. Preheat the oven to 350°. Spread the sesame seeds on
2. How to Make Creamy Riced Potatoes
3. In a large pot of boiling water, cook the soba noodles until
4. Meanwhile, in a large bowl, combine the toasted sesame seeds with the vinegar, lime juice, lime zest, kombu tsuyu, tamarind, brown sugar, garlic and gochugaru. While whisking constantly, slowly drizzle in the sesame oil until incorporated. Season with salt. Add the cold noodles along with the cucumber, celery, cilantro, scallions and chile. Season with salt and toss. Transfer to bowls; serve.