SOBA NOODLES WITH SESAME-GINGER VINAIGRETTE IN SPOONS

1/2 pound soba noodles
1 tablespoon finely chopped pickled ginger
2 teaspoons Chinese hot chili sauce
1/4 cup rice wine vinegar
1/4 cup dark soy sauce
1/4 cup sesame oil
6 tablespoons sunflower oil
2 tablespoons sesame seeds, for garnish

Bring pan of water to boil over medium heat and add noodles. When water returns to a boil, add 1 cup cold water. Continue cooking until water returns to a boil. Repeat process 1 or 2 times until noodles are tender to the bite, 5 to 7 minutes.* Drain and cool noodles in cold water. Leave in colander 5 minutes to drain well.

Combine noodles, ginger, chili sauce, vinegar, soy sauce and oils and stir to coat noodles well.

Toast seeds in dry pan over low heat, stirring, until nutty and golden, 3 minutes.

Divide noodles into 20 equal portions. Twirl each noodle portion around a fork to make a nest. Transfer to 20 Chinese soup spoons (ones that are flat on the bottom). Garnish with sesame seeds. Serve at room temperature.

TO MAKE AHEAD:
Cook and dress noodles in vinaigrette up to one day in advance. Cover and refrigerate. Return to room temperature before serving.

*COOKS' NOTE:
Adding cold water to noodles as they cook checks over-vigorous boiling to ensure that noodles cook evenly.

Makes 20 servings
Source: Hors d'oeuvres by Victoria Blashford-Snell and Eric Treuille