This is a flavorful noodle salad that goes well with roasted chicken or fish.
Ingredients:
Ingredients:
- 1 clove garlic, chopped fine
- 1 Tbsp. finely chopped ginger
- 1/3 cup soy sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. sesame oil
- 3 Tbsp. tahini
- 1 Tbsp. chili oil
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. lime juice
- Salt & pepper
- 1 lb. soba noodles
- 1 cup cucumber, peeled and sliced thin
- 1/2 cup thinly sliced red pepper
- 1/2 bunch scallions, white and green parts, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup firm tofu, cut into small pieces
- 1 Tbsp. sesame seeds
- 1 Tbsp. fresh cilantro leaves, chopped
- 6 fresh mint leaves, torn into pieces
Preparation
Place garlic, ginger, soy sauce, brown sugar, sesame oil, tahini, chili oil, vinegar, and lime juice in a mixing bowl and whisk to combine. Season to taste.
Add noodles to boiling, salted water and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so keep a close watch.)
Have a large bowl of iced water ready.
Drain the noodles and then plunge in iced water and drain again.
Combine noodles and sauce, toss well with remaining ingredients and chill for at least 30 minutes before serving.
