Cold Sesame Soba Noodle Salad
Servings: 8
Ingredients
- 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
Instructions
- Combine soy sauce, sesame oil, chili-garlic sauce, lime juice and ground ginger in a small bowl. Whisk well to combine. Set aside.
- Cook soba noodles according to the package, strain and run cold water over the noodles. Continue to strain until no water remains.
- 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.
- 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.
Notes
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.
