Chili Sesame Soba Noodle Salad
Chilled soba noodles tossed with a flavorful chili-sesame dressing, cucumbers, red pepper, fresh herbs, toasted sesame seeds and crushed peanuts. The lightness of the dressing makes this salad versatile enough to pack with any veg you like, or add shredded chicken or sauteed shrimp for extra protein.
Ingredients
- 8 oz soba (buckwheat) noodles
- ½ English or Persian cucumber, sliced
- ½ red bell pepper, julienne or diced
- ⅓ cup edamame
- 1 tbsp roughly chopped cilantro
- 1 tbsp roughly chopped parsley
- 2 tsp toasted white sesame seeds
- ¼ cup crushed peanuts or cashews
Sesame-Chili Dressing:
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp chili-garlic sauce (such as Mae Ploy)
- 2 tsp honey
- 2 tsp rice vinegar
Instructions
- Bring a pot of salted water to boil. Add soba noodles and cook until al dente (4-5 minutes). Drain in a colander and rinse with cold water.
- Whisk the dressing ingredients together in a small bowl.
- Toss the noodles with the dressing. Add the vegetables, edamame and herbs and toss to combine.
- Season to taste with salt and pepper. Garnish with toasted sesame seeds and crushed nuts.