Thai-Inspired Noodle Salad Recipe

Prep Time::15 mins

Cook Time::5 mins

Additional Time:: 1 hr

Total Time:: 1 hr 20 mins

Servings::8

Ingredients

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Original recipe (1X) yields 8 servings

15 ounces dried soba noodles

⅓ cup rice vinegar

⅓ cup soy sauce

1 lime, zested and juiced

1 ½ teaspoons dark sesame oil

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

Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.

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

Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.

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

Tips

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

You can substitute ramen noodles for soba.

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