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1 of

Oriental Cold Noodle Salad

By: Christiana Heins

"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."

Rate/Review | Read Reviews (98)

10,204 Saves

What to Drink?
	Riesling
	Classic Whiskey Sour

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
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.
Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.