This cold noodle salad with Asian flavors is a zesty treat that goes great with barbecue chicken and a beer. If you're feeling adventurous, mix in 1/2 cup of shredded dried seaweed (nori) just before serving.
Ingredients
- ounces dried soba noodles: 15 piece
- rice vinegar: 0.33333 cup
- soy sauce: 0.33333 cup
- lime, zested and: 1 piece (juiced)
- ½ teaspoons dark sesame oil: 1 piece
- brown sugar: 2 Tbsp
- garlic: 2 clove (minced)
- red pepper flakes: 2 tsp (to taste, optional)
- finely grated carrot: 1 cup
- fresh cilantro: 0.5 cup (chopped)
- salted peanuts: 0.25 cup (coarsely chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
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Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
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Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
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Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.
