Soba Noodle Bowl with Sesame-Tahini Dressing

Cook the soba noodles according to package directions until just tender. Drain and rinse immediately under cold water until completely cool, then drain thoroughly. (The key to good cold noodles is stopping the cooking process completely with that cold rinse)

While the noodles cook, blanch the broccoli florets in boiling salted water for 2 minutes until bright green and crisp-tender. Immediately transfer to an ice bath, then drain well.

In a small bowl, whisk together all the dressing ingredients until smooth. Taste and adjust seasoning - you want the sesame oil to be present but not overwhelming.

In your largest serving bowl, combine the cooled noodles, blanched broccoli, celery, bell pepper, green onions, and water chestnuts. This reminds me of the noodle salads I'd find in Istanbul's Asian district - simple vegetables, bold flavors.

Pour the dressing over everything and toss gently with tongs until well coated. Sprinkle with toasted sesame seeds and serve at room temperature or chilled.