Cold Soba Noodle Salad Recipe

Fresh cucumber, crunchy carrots, bright bell pepper, zesty radishes and spring onions add brightness and texture to the chewy buckwheat noodles. The sauce is a refreshing combination of flavors: sour lime juice and vinegar, sweet honey, spicy ginger and chili sauce, and nutty sesame oil. It's perfect for a summer lunch and travels well if you're eating al fresco. Eat this dish on its own or pair it with tender grilled fish.

Ingredients

8 ounces dried soba noodles

2 tablespoons grapeseed oil, or canola oil

1 lime, juiced

1 tablespoon grated fresh ginger

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon chili sauce, such as Korean chili sauce, or Sriracha

1 dash salt

1 dash freshly ground black pepper

4 small Persian cucumbers, thinly sliced

2 carrots, cut into matchsticks or coarsely grated

1 small red or yellow bell pepper, thinly sliced

6 small radishes, thinly sliced

4 spring onions, sliced

2 tablespoons packed chopped fresh cilantro

1 tablespoon sesame seeds