Thai-Inspired Noodle Salad

Recipe View 5 mins Cook the Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook until tender, about 5 minutes. Drain the noodles in a colander, rinse with cold water to stop the cooking process, and set aside. (5 minutes)

Recipe View 3 mins Prepare the Dressing: In a large bowl, whisk together the rice vinegar, soy sauce, lime juice, and sesame oil. Add the brown sugar, lime zest, minced garlic, and red pepper flakes. Stir until the sugar is completely dissolved. (3 minutes)

Recipe View 2 mins Combine Ingredients: Add the grated carrot, chopped cilantro, and coarsely chopped peanuts to the dressing. Toss until all ingredients are well combined. (2 minutes)

Recipe View 5 mins Assemble the Salad: Cut the cooked and cooled soba noodles into approximately 3-inch lengths. Add the noodles to the bowl with the carrot mixture and toss gently to coat evenly. (5 minutes)

Recipe View 1 hrs Chill and Serve: Cover the bowl tightly and refrigerate the salad for at least 1 hour to allow the flavors to meld together. (60 minutes)

Recipe View 2 mins Final Toss and Serve: Before serving, give the salad another gentle toss. If the salad seems a bit dry, add a splash of soy sauce and rice vinegar to moisten it. Serve cold and enjoy! (2 minutes)