This chilled Asian-inspired noodle salad is a tangy delight that pairs well with grilled chicken and beer. Just before serving, if you’re feeling daring, stir in 1/2 cup of shredded dry nori seaweed.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 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
Instructions
- 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.
- 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.
Reviews
Absolutely fab sauce !!! Used Italian pasta on hand. Added grilled pork chunks and roasted vegetable left overs. Sooo delicious!! Thank you.
I think this a great basic recipe. I wanted a heavy veggie, non-peanut sauce recipe. I did make a couple of changes. I found the vinegar amount to be quite a lot, so using a measuring cup, I poured in about 2 1/2 Tbsp. of vinegar and topped it off with chili garlic sauce to the 1/3 cup line (didn’t use red pepper flakes). Next time, I will only do 2 Tbsp. rice vinegar. I added green onions ,a red pepper and 1/2 and English cucumber cut in half-moon slices. I have Thai basil in my garden and I’m going to try a bit with that, as well, before putting it in the whole salad.
Soooo gooood! I crave this dish!
Its ok but too tart and I didn’t even add the zest. After making the dressing per the instructions I tasted it and knew I wouldn’t care for it very much on the noodles. I added more brown sugar and mixed in some peanut butter. It tasted better but I don’t think I will make It again.
This was easy and delicious. I used 8oz buckwheat soba and halved the recipe. Accidentally added too much lime so I balanced it with some more sugar. Added thawed cooked shrimp and let it marinate overnight. Great for an easy packed lunch. Thanks for the recipe!
I like strong flavors but this was a bit much. Way too acidly.
I’ve made this several times, it’s good as written fast and easy but if I have cucumber and scallions I always add them. I like the added crunch
Really good I loved it but too spicy for some of our guests
A little bit too much lime for me if you juice one whole one. I think next time I’ll try half a lime. Otherwise, delicious!
Just refreshing and fantastic! An instant family favorite as is.
Very flavorful! I will make it again. So easy!
OH my! I did use the ramen noodles- not much grocery shopping stay at home- Spring 2020. Was able to purchase 5 3oz. ramen packs, cooked sans season packs. Fabulous!!!
D-Licious!! I agree with adding red peppers and green onions; also I added some toasted sesame seeds at the end
My family loved this salad. Followed recipe exactly with 1 change that would not change the recipes rating. I used rice ramen noodles since we have a celiac daughter so we had to make it gluten free. Raved about the dressing whole time they ate it. This recipe is a keeper
This is a phenomenal recipe – the sauce is just great with all the right elements to make it interesting and delicious. I didn’t have a lime on hand so I just used 2 tbsp of lime juice, and I squeezed a few squirts of sriracha instead of the red pepper flakes. I omitted peanuts because they aren’t school-friendly, used spaghetti instead of soba and added sliced green onions, cooked edamame and some fried eggs for protein.
I added fresh ground ginger too. Fantastic! I think the dressing would also be good on a green papaya or mango salad.
I’d like to add red pepper and green onion next time for more flavor.
Turned out good. I think the vinegar was a little to strong, so next time I’ll use less. I had to add more brown sugar to calm the vinegar down. I also didn’t have carrots so I julienned some red peppers and it was good. Everything else remained the same. I think that the longer you leave it in the fridge the better. Even overnight. It will soak up the flavours more.
awesome just as written
Super ! I had another recipe where there was 1/2 cup oil and it was very oily! This one is so much more flavorful and not oily . I didn’t find Soba noodles and used Udon noodles instead. The pkg was 10oz so I didn’t use all the sauce . I added chopped red peppers and snap peas and green onions. Loved it !
It was rather disappointing. Too much rice vinegar. Next time I will half it.