Sesame sauce: 60cc hot water, 1 bag Vegeta Soup Mix, 40cc cold water, 6 tablespoons white sesame cream, 6 tablespoons soy sauce, 2 tablespoons maple syrup, 4 tablespoons apple vinegar, 1 tablespoon sesame oil, 1 teaspoon balsamic vinegar

Toppings: 2 tomatoes, 4 cucumbers (small Japanese ones), 1/2 an onion, 2 cans Linketts (a sausage-type vegetable protein, or 1/2 Vegetas smoked-type ham), and appropriate amounts of seasonal vegetables like green peppers, aubergines, and so on.

2) Put the other ingredients in a bowl and mix. Add 1) and mix again. Place in the fridge to cool.

3) Preparing the topping:
Cut the tomatoes into thin wedges, chop the cucumbers finely, slice the onion finely and steep in water, roast the Linketts and then chop finely. Chop up the seasonal vegetables appropriately and fry.

4) Heat the Okinawa soba noodles in scalding water for one minute, wash with cold water and then shake off excess water.

5) Pour half of the sesame sauce into the dishes, place the noodles in the sauce, pour on the remaining half of the sesame sauce and then decorate with the toppings.

The sesame sauce is really delicious with the thick Okinawa soba noodles. It's really amazing that you can make cold Chinese noodles at home! (Most Japanese people eat this outside.)