Rating: 4.5 stars 4.3
282 Ratings
  • 5 star values: 152
  • 4 star values: 94
  • 3 star values: 26
  • 2 star values: 6
  • 1 star values: 4

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.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • Cut noodles into 3-inch lengths. Stir 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.

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.

Nutrition Facts

242 calories; protein 9.7g; carbohydrates 47.1g; fat 3.7g; sodium 1068.4mg. Full Nutrition
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