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Oriental Cold Noodle Salad


"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."
Original recipe yield: 8 servings.
Prep Time:
15 Minutes
Cook Time:
10 Minutes
Ready In:
1 Hour 25 Minutes
Servings:
8

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.