Soba, Chives and Crème Fraîche

Just before serving, toss cold soba noodles with dollops of crème fraîche, chives, and hard-boiled egg yolks. Have a friend bring a salad, and you've got a great lunch.

8 ounces soba noodles, cooked and rinsed in cold water

4 tablespoons crème fraîche
fine grain sea salt
lots of chopped chives
yolks of 4 hard-boiled eggs, crumbled
fresh chive or herb flowers

Shake off any extra water from the soba noodles, place in a mixing bowl and toss gently with the crème fraîche. Taste, and salt if needed. Serve a tangle of soba noodles and sprinkle with a generous amount of chives, hard-boiled egg yolk, and chive flowers. 

Serves 4-6.
Served on Hasami Porcelain.

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