Zesty noodle salad

    (241)
    1 hour 25 min

    This delicious salad is made by tossing soba noodles, carrots, coriander and peanuts with a dressing made from sesame oil, rice vinegar, lime juice, lime zest, sugar, garlic and crushed chillies.


    204 people made this

    Ingredients
    Serves: 8 

    • 425g dried soba noodles
    • 1 1/2 teaspoons toasted sesame oil
    • 75ml rice vinegar
    • 75ml soy sauce
    • 1 lime, zest only
    • 1 lime, juice only
    • 2 tablespoons dark brown soft sugar
    • 2 cloves garlic, finely chopped
    • 2 teaspoons crushed chillies or to taste
    • 1 carrot, grated
    • 4 tablespoons coarsely chopped salted peanuts
    • 25g fresh coriander, chopped

    Method
    Prep:15min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr25min 

    1. In a large saucepan, cook soba noodles according to package directions. Drain, rinse noodles with cold water and set aside.
    2. Pour into a large bowl the sesame oil, rice vinegar, soy sauce and lime juice. Mix in lime zest, dark brown soft sugar, garlic and crushed chillies; stir until sugar dissolves. Toss in carrots, peanuts and coriander .
    3. Cut noodles into 7.5cm lengths. Stir into dressing mixture. Cover and refrigerate at least 1 hour.
    4. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

    Ingredients

    If your local supermarket doesn't stock soba noodles, you will find them in Chinese/Oriental speciality stores.

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    Reviews & ratings
    Average global rating:
    (241)

    Reviews in English (172)

    by
    106

    I give this 5 stars for the dressing alone. I have been trying to figure out how to duplicate the dressing which I've had on a similar salad and this hit the spot. That said, you should know that I "modified" it a bit. I used approx 3 Tbsp of lime juice, no zest, 1 Tbsp of white sugar and no garlic (husband hates it). The pepper flakes were a nice touch and you could also use Chinese chili (red) oil for some heat. To make it a dinner salad, I took precooked chicken, tossed it in some soy sauce and about 1/2 tsp of grated fresh ginger and added that, along with a couple of finely chopped green onions. I served it on a bed of chopped romaine lettuce. YUMMY! Thanks so much for the dressing - you made my day.  -  03 Aug 2005  (Review from Allrecipes US | Canada)

    by
    85

    Yum! What a great recipe. I followed it almost exactly except I added sesame seeds instead of the peanuts, honey instead of brown sugar, Asian chili sauce instead of peppers, and some grated ginger. I also threw in some edamame along with shredded carrots. Just as good, if not better then the restaurants. UPDATE: two days later and its AMAZING!!! Definitely let it sit as long as you can. I wish it would last longer then two days but sadly its all gone  -  03 Dec 2008  (Review from Allrecipes US | Canada)

    by
    67

    I used 1 lb. angel hair pasta because I didn't have the soba noodles, and they worked very well. I omitted the cilantro. Found the recipe to be tasty, but the vinegar taste was strong. If I made it again, I would reduce the amount of wine vinegar. A fresh tasting recipe.  -  11 Aug 2005  (Review from Allrecipes US | Canada)

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