Thai-Inspired Noodle Salad
A refreshing and vibrant salad featuring soba noodles, fresh vegetables, and a tangy dressing, perfect for a light meal or side dish.
Ingredients
For the noodles
- 15 ounces dried soba noodles Cook until al dente
For the dressing
- 1/3 cup rice vinegar
- 1/3 cup soy sauce
- 1 unit lime, zested and juiced
- 1.5 teaspoons dark sesame oil
- 2 tablespoons brown sugar To balance flavors
- 2 cloves garlic, minced
- 2 teaspoons red pepper flakes, or to taste Adjust for spice preference
For the salad
- 1 cup finely grated carrot
- 1/2 cup chopped fresh cilantro For freshness
- 1/4 cup coarsely chopped salted peanuts For garnish and crunch
Instructions
Preparation
- Bring a large pot of water to a rolling boil and add the dried soba noodles.
- Cook noodles for about 5 minutes until tender but still al dente. Drain and rinse under cold water.
- Set noodles aside to cool.
Making the Dressing
- In a large mixing bowl, combine rice vinegar, soy sauce, lime juice, dark sesame oil, brown sugar, lime zest, minced garlic, and red pepper flakes.
- Mix until the brown sugar is fully dissolved.
Combining Ingredients
- Add grated carrot, chopped cilantro, and chopped peanuts to the dressing.
- Toss to coat the vegetables in the dressing.
- Cut the cooled soba noodles into approximately 3-inch lengths and fold them into the vegetable mixture.
Chilling
- Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
Serving
- Before serving, toss the salad again and adjust moisture if needed with additional soy sauce or rice vinegar.
- Serve cold, garnished with extra cilantro or peanuts if desired.
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Notes
Adjust heat level with red pepper flakes to suit your taste. Consider other vegetables like bell peppers or snap peas for extra crunch.