I ate my lunch in front of a computer every day when I was working.  I’d check out headlines on the LA Times website, write a few emails and even answer phone calls.  I mindlessly spooned food out of my Tupperware and before I knew it, lunch was over.

Now that I am home, lunch has become a bit of a ritual.  I eat the food on a wooden bench in my backyard while watching the dog chase after the chickens and the chickens chase after each other.  Afterwards, I lie on the bench and stretch out under the sun.  It’s the best part of my day. 

This is one of my lunchtime favorites.  The crunch from the raw vegetables is a refreshing contrast to the creaminess from the sauce.  Plus the dish comes together in no time, perfect for a one-man lunch. 

Soba is a thin Japanese noodle made out of buckwheat flour.  It’s nutty and tender and cooks in less than 10 minutes.  The Japanese eat it cold with a dipping sauce or hot in a soup.  It’s usually available on the international aisle of the grocery store.  If you can’t find soba, you can substitute it with whole wheat angel hair pasta. 

Tahini, a paste of ground sesame seed, is the base for the sauce.  It’s common in both Middle Eastern (used in hummus) and east Asian cuisines.  On it’s own, tahini has a bit of a bitter taste.  But it adds wonderful richness when mixed with other ingredients such as the hot sauce, soy sauce and rice vinegar I used in this dish.  I also like to toss boiled vegetables or pan-fried tofu in the sauce. 

I chose cucumber and carrot for their pretty colors.  The edamame (young soy beans) add protein without much work.  You can use whatever you want here.  Baked tofu, shredded rotisserie chicken, boiled broccoli are all good choices. 

Give it a try, maybe it will help you find a new lunchtime routine.