Description
Salad can be prepared up to a day in advance, but can be served immediately (it does taste better after sitting for 30 minutes or longer)
Ingredients
Scale
- 1/2 lb dried soba (Japanese buckwheat) noodles
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 1/2 teaspoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped fresh cilantro leaves
- 4 large spring onions, sliced thinly on a diagonal
- 1/2 jalapeno pepper, seeded, veins removed and finely minced
- 3/4 cup toasted, unsalted (or lightly salted) peanuts, coarsely chopped
- 2 tablespoons toasted sesame seeds (optional)
Instructions
- Bring a large pot of water to a boil. Season generously with salt.
- Add the soba noodles and cook until al dente (just firm to bite). Drain and rinse noodles under cold water. Allow to drain and set aside in a large bowl.
- In a separate bowl, whisk together the sesame oil, soy sauce, sugar, vinegar, and salt, until sugar has dissolved completely.
- Pour sauce over noodles and toss to coat evenly.
- Add the cilantro, jalapeno, peanuts, and sesame seeds and toss gently. Season to taste with additional salt and pepper if necessary.
- Garnish with additional peanuts, cilantro, and spring onions if desired.
- Best served cold.
- Category: Main
- Cuisine: Asian