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Prepare Soba Noodles as instructed on package, rinse in cool water, drain, cover & set aside Heat wok or large sauce pan and add sesame oil. Sautee Scallions in oil, aproximately one minute. If they begin to darken turn down the heat. Add broth and ginger juice to wok or sauce pan, bring to a boil. Add salt to taste. Blanch snap peas in broth for 1 minute. Strain and set aside. Bring broth mixture back to a boil and using a straining ladle or slotted spoon transfer baby octopus to liquid. Allow to cook for one-two minutes depending on the size of the octopus. Remove octopus from broth and set aside. In four large soup or noddle bowls, place sugar snap peas in a starburst pattern in the bottom of the bowls, top with soba noodles, twirling them into the 'nest' shape. Ladele broth over noodles and sugar snap peas. Place two baby octopus on top of each nest. Garnish with cilantro and lime, sriracha (if you like it hot). Salt and pepper to taste.
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Japanese buckwheat noodles — cold zaru soba, hot broth
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender canned octopus — pulpo a la gallega, salads, pasta