Thai-Inspired Noodle Salad recipe

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Ingredients

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

Nutrition Info

241.8 calories
carbohydrate: 47.1 g
cholesterol: : -
fat: 3.7 g
fiber: 1.2 g
protein: 9.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 1068.4 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

Recipe Yield

8 servings

Recipe Note

A zesty treat--goes great with bbq'd chicken and a beer. If you're feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.

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