There are so many variations of traditional and non-traditional Asian noodle salads. This one is very simple, and could be classified as Japanese-California fusion because we used three Japanese specialty ingredients--soba (buckwheat noodles), shoyu (soy sauce), and shiro goma (sesame seeds)--along with our California olive oil and popular traditional balsamic vinegar.
Although we specified Arbequina for this recipe, Ascolano and Picual would be equally suitable. If you have Coratina on hand the balance will shift a bit to the greener/bitter side.
We used soba noodles for this recipe, however, you can substitute somen, vermicelli, glass noodles, etc., just know that the texture will be different. Ramen would even work, however, I'd stay away from udon and any thicker, softer type.
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