I found a recipe for Soba Salad on the new NYTimes Cooking site. Since I'd made buckwheat crepes yesterday, I had the idea to slice a couple crepes very thinly, to mimic the noodles. I wouldn't consider it a successful experiment. The crepes never really achieved the same type of fluidity that pasta has; the texture was rougher, grittier. Taste-wise it worked, but I could've just as easily wrapped the asparagus and edamame in the crepe itself. Maybe next time. Maybe with creme fraiche, or a creme fraiche based sauce.. hmm..
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