Sesame Soba Noodle and Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An Asian take on pasta salad. Soba, or Japanese buckwheat noodles, have a brown-gray color and nutty flavor. Ingredients:
2 tablespoons sesame seeds |
12 ounces dried buckwheat noodles (fancy soba) |
4 tablespoons peanut oil |
1 tablespoon oriental sesame oil |
6 tablespoons seasoned rice vinegar |
12 ounces english hothouse cucumber, seeded, shredded |
8 ounces carrots, peeled, shredded |
6 large radishes, trimmed, sliced |
3 green onions, thinly sliced |
Directions:
1. Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
2. Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.
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