Oct 16, 2008
This is a recipe that my friend salad lady tried out. I hope you like!
INGREDIENTS: Makes 8 servings
15 ounces dried soba noodles [I used japanese buckwheat noodles because that's what I had at home]
1 1/2 teaspoons dark sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
juice from one lime
zest of one lime [I omitted the zest because I was lazy]
2 tablespoons brown sugar
2 cloves garlic, minced
1-2 teaspoons red pepper flakes, or to taste (optional)
1 cup finely grated carrot [I detest raw carrots so I used 1 red bell pepper, sliced & 1 cup bean sprouts]
1/4 cup chopped salted peanuts
1/2 cup chopped fresh cilantro
1. In a large pot, cook soba noodles according to package directions. [It says to cut the noodles into 3-inch lengths later but it is infinitely easier if you break the dry noodles in half before you boil them.] 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. [And in my case, the sliced red bell pepper and bean sprouts.]
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.