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