The following recipe uses whole-grain buckwheat noodles that have a great texture (not too heavy, as some whole grain pastas can be). Eden makes a 100% buckwheat soba noodle,which would even be gluten-free (perfect for some people). The sesame seeds can be white or brown (unhusked are healthier than white); the black ones are nice for a change too.

The recipe will be higher in salt content if you use the prescribed amount of soy sauce. If salt's a problem, just use less. It will still be quite flavorful.

With its Asian flavors, this pasta goes well with Ginger Chicken, or a Spinach Salad with sweet n' sour dressing. Serve cold or at room temperature. Double or triple this recipe for a large group. Serves 3-4.

Ingredients:

• 8 oz. buckwheat noodles ("Soba Noodles", in Oriental section of the grocery store)
• 1/4 c. sesame seeds
  
• 1 small red pepper, diced fine
• 1/3 c. soy sauce
• 1/4 c. white vinegar
• 1/4 tsp. cayenne
• 1/4 c. toasted sesame oil
• Optional: 2 TBS. fine-diced green onion
• 1/4 c. honey

Cook, then drain, rinsing in cold water to cool: > 8 oz. buckwheat noodles ("Soba Noodles", in Oriental section of the grocery store)

Toast, then set aside: > 1/4 c. sesame seeds

Grill in iron pan, in a touch of olive oil; then set aside: > 1 small red pepper, diced fine

Reduce liquid to approx. 1/4 c., boiling in saucepan until it's half-evaporated: > 1/3 c. soy sauce > 1/4 c. white vinegar

To the reduced mix, add and mix in: > 1/4 tsp. cayenne

To cooked noodles, add, mixing well: > 1/4 c. toasted sesame oil > Optional: 2 TBS. fine-diced green onion

Once oil's been mixed into noodles, add the remaining ingredients: > 1/4 c. honey > the toasted sesame seeds > grilled red peppers

Finally, toss back into pan of reduced soy sauce/vinegar, to coat noodles.