Thai Influenced Cold Noodle Salad

This salad is stunning. It is refreshing and satisfying and filling all at the same time. Soba noodles are made with buckwheat flour along with white flour so they are lower in gluten and have a richer flavour. They cook quickly. Ramen noodles could be substituted.

Soba Noodle Salad

Yield 8 servings

    15
ounces (1 package) dried soba noodles

    1
1/2 teaspoons dark sesame oil

   
1/3 cup rice vinegar

   
1/3 cup soy sauce

   
juice from one lime

   
zest of one lime

    2
tablespoons brown sugar

    2
cloves garlic, minced

    2
teaspoons red pepper flakes, or to taste (optional)

    1
cup finely grated carrot

   
1/4 cup coarsely chopped salted peanuts

   
1/2 cup chopped fresh cilantro, optional

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

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

    Stir noodles into dressing mixture. Cover, and
refrigerate at least 1 hour.

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