In Japan Soba noodles are served either hot or cold, with a dipping sauce, a zesty combo of vegetables, or a savory broth.
I boiled them, then slightly fried them in peanut oil with dried garlic to make a fluffy noodle with a crispy texture on the outside.
We enjoyed them with barbecued chicken and a splash of stir-fried vegetables. 
I placed a few smoked mussels into a shell for a delicious appetizer.
