Serves 2; can be doubled.
6 oz soba
2 Tbsp ponzu
2 Tbsp reduced-sodium soy sauce
Juice of 1 lime
1/4 tsp honey, agave nectar, or sugar
1/2 cup diced bell peppers (a mix of colors)
2 scallions, thinly sliced on the diagonal
1/2 tsp black sesame seeds
In a large sauce pan or stock pot, bring two quarts of water to the boil. Add the noodles, and when the water returns to the boil, lower heat to simmer and cook for 6-7 minutes, or until the noodles are cooked through. Drain, and rinse under cold water. Drain again. Place in a mixing bowl.
In a small bowl, stir together the ponzu, soy sauce, lime juice and honey or agave (or sugar). Add this dressing to the noodles, along with the peppers, scallions and sesame seeds. Toss gently to combine.
Serve at room temperature, or chill for several hours and serve very cold.