Arugula can be substituted for watercress. To make gluten-free, use 100-percent buckwheat soba noodles  and wheat-free tamari  or soy sauce.
8 ounces dried soba noodles
2 1/2 tablespoons soy sauce or tamari
1 teaspoon chile-garlic sauce
1 teaspoon toasted sesame oil
6 cups stemmed watercress or upland cress
1 tablespoon canola or other neutral oil
Toasted sesame seeds, for garnish, optional
- Bring a large pot of water to a boil over high heat. Add the noodles and cook for about 8 minutes, or according to package directions, until done. Meanwhile, to make the sauce, in a small bowl, stir together the soy sauce, chile-garlic sauce, and sesame oil.
- Drain the noodles in a colander set in the sink. Put the watercress in the hot pan. (If you are using 100-percent buckwheat soba, the noodles may be excessively starchy. Give them a quick rinse with hot tap water.) Return the noodles to the pan along with the canola oil. Using tongs, toss to combine. The watercress should wilt from the residual heat of the pan and the noodles. Add the sauce and toss until well incorporated. Sprinkle with sesame seeds, if using. Serve warm or at room temperature.
- Main Dishes, Pasta
- 4 servings