Sumo Noodles

Adele made this soba noodle concoction tonight and it was so good that we wanted to keep eating it until we became as big as sumo wrestlers. A few days ago we bought several large boxes of buckwheat soba noodles from an Asian market in Cambridge and now we're hooked. In the regular grocery stores they're not much of a deal, so try checking out an Asian market for bulk soba.

• Half a large onion, sliced thinly
• 3 cloves of garlic, minced
• 1 tsp powdered ginger
• 1 tsp salt
• 2 tablespoons fish sauce
• Juice of one small lime
• Generous half teaspoon each dried cilantro and dried mint

Get a pot of water boiling for the soba noodles. Heat a generous amount of olive oil in a large skillet. Cook the onions and the garlic with the salt and ginger over low heat until very soft and translucent, stirring often. Add the fish sauce and the lime juice and stir to cover the onions. Add the cooked, drained soba noodles (they take about 4 - 6 minutes) and stir to cover. Add the cilantro and mint, stir again and cook for a few more minutes, stirring.

Makes two servings as a main dish. Excellent with a side of steamed bok choy.