The Art of Soba

After using the proper techniques to mix the flour and water—you have to know how to work it—the dough must be rolled out into a circle and then rolled out again into a rectangle that’s 1.5 millimeters thick. Of course, this requires a huge rolling pin, and then cutting the dough requires a huge knife. Getting the precise measurements correct and knowing how to work the dough can be difficult, unless you’re a soba master.

It’s shameful, I know, but that is why I stick to store-bought noodles that can easily be cooked in minutes. Eating the healthy and tasty noodles makes me feel balanced and energized. I know it sounds crazy and hippyish, but it’s true.

Soba can be enjoyed hot or cold; both ways are good. These Garlic Sesame Soba Noodles can be enjoyed either way. Pair this with a little unfiltered sake—I like to say “sake to me”—and you’ll have a little Japanese feast.

Check out PETA’s recipe page if you’re seeking more inspiration: