Japanese Cold Soba Noodle Summer Salad

Bring a large pot of water to a boil. Cook soba noodles according to package directions, usually 4-5 minutes. Drain and rinse under cold running water until completely cool. Shake off excess water.

In a small bowl, combine ponzu sauce, toasted sesame oil, rice vinegar, and grated ginger. Whisk until well blended.

In a large bowl, toss the chilled soba noodles with julienned cucumber, halved cherry tomatoes, and most of the sliced scallions. Pour the dressing over and toss to coat evenly.

Divide the noodle salad between two bowls. Top with nori strips, remaining scallions, and toasted black sesame seeds. Serve cold.