Cold Sesame Soba Noodle Salad

Cold Soba Noodle Salad

Author note: Chili-garlic sauces vary in flavor and heat. Be sure to select a sauce that you like the flavor and heat. The sauce can easily overwhelm this salad if it is not used to taste. I used 3 tablespoons for the sauce I selected, yours may be different. If in doubt, start with a smaller amount of sauce and add gradually to taste.

1/2 cup soy sauce

1 tablespoon plus 1 teaspoon sesame oil

1 tablespoon mirin

juice of 2 limes

2-3 tablespoon chili-garlic hot sauce

1/2 teaspoon ground ginger

1 10-ounce package of soba noodles

1 1/2 cup mung bean sprouts

1 English cucumber, peeled and then thinly sliced with vegetable peeler

1 1/2 cups carrots, thinly sliced

1/2 cup cilantro plus more for topping, chopped

peanuts, optional topping

  1. Combine soy sauce, sesame oil, chili-garlic sauce, lime juice and ground ginger in a small bowl. Whisk well to combine. Set aside.
  2. Cook soba noodles according to the package, strain and run cold water over the noodles. Continue to strain until no water remains.
  3. Place the soba noodles into a large bowl. Pour the soy sauce mixture over the noodles. Toss well to coat. Cover and place into the fridge to chill for at least 4 hours.
  4. Once chilled, toss the noodles with bean sprouts, cucumbers, carrots and cilantro. Serve cold topped with lime wedges, cilantro and optional peanuts. Salt to taste.

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