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1
For ginger juice, grate a 1-inch piece of ginger.
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2
Wrap in a piece of cheesecloth, twist both ends of the cheesecloth and, holding the package over a bowl, wring out so that the juice is squeezed through the cheesecloth into the bowl.
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3
In a bowl or measuring cup, whisk together all of the ingredients for the dressing.
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4
Taste and adjust seasoning.
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5
You can make it spicier if desired.
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6
Cook the noodles.
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7
I like to cook wheat udon and soba the Japanese way.
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8
Bring 3 or 4 quarts of water to a boil in a large pot.
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9
Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they dont stick together.
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10
Wait for the water to come back up to a rolling boil it will bubble up, so dont fill the pot all the way and add 1 cup of cold water.
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11
Allow the water to come back to a rolling boil, and add another cup of cold water.
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12
Allow the water to come to a boil one more time, and add a third cup of water.
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13
When the water comes to a boil again, the noodles should be cooked through.
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14
Drain and toss with1 tablespoon sesame oil.
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15
Combine the noodles, pepper, cucumber, tomato, cilantro, chives or scallions and black sesame seeds in a large bowl.
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16
Toss with the dressing and serve.
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17
The salad can also be refrigerated for a few hours before serving.
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18
In this case add half the cilantro now and the rest just before serving.
