Thai-Inspired Noodle Salad


  • 15 ounces dried soba noodles
  • 1 ½ teaspoons dark sesame oil
  • ⅓ cup rice vinegar
  • ⅓ cup soy sauce
  • 1lime, zested and juiced
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons red pepper flakes, or to taste(Optional)
  • 1 cup finely grated carrot
  • ½ cup chopped fresh cilantro
  • ¼ cup coarsely chopped salted peanuts
  • Directions

  • Step 1

    In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.


  • Step 2

    Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.

  • Step 3

    Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.

  • Step 4

    Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

  • Cook's Notes:

    This dish has more of a Thai flavor. For a Japanese flavor, omit the pepper flakes, peanuts, and cilantro. Add 1/4 cup of toasted sesame seeds.

    You can substitute ramen noodles for soba.

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