Ingredients
4 ounces soba
1 tablespoon grated fresh ginger
3 scallions, thinly sliced
1/4 teaspoon anchovy paste, or to taste
1/4 cup soy sauce
1/4 dry sherry
2 tablespoons rice vinegar
1 teaspoon fish sauce
Pinch of sugar
Pinch of salt
1/4 cup finely julienned carrot
1 sheet of Nori

Instructions
Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, sherry and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with fish sauce, sugar, salt and pepper. Transfer this to small dipping bowls. Drain noodles and portion out into bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce.