Oriental Cold Noodle Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A zesty treat--Goes great with bbq'd chicken and a beer. This dish has more of a Thai flavor. For a Japanese flavor, omit the pepper flakes, peanuts, and cilantro. Add 1/4 c. of toasted sesame seeds. If you're feeling adventurous mix in 1/2 c. of shredded dried seaweed (nori) just before serving. You can substitute ramen noodles for soba. Ingredients:
15 ounces dried soba noodles |
1 1/2 teaspoons dark sesame oil |
1/3 cup rice vinegar |
1/3 cup soy sauce |
juice from one lime |
zest of one lime |
2 tablespoons brown sugar |
2 cloves garlic, minced |
2 teaspoons red pepper flakes, or to taste (optional) |
1 cup finely grated carrot |
1/4 cup coarsely chopped salted peanuts |
1/2 cup chopped fresh cilantro |
Directions:
1. In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
2. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
3. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
4. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
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