Thai-Inspired Noodle Salad
A bright and tangy salad featuring soba noodles, fresh vegetables, and a zesty dressing, perfect for warm weather or meal prep.
Ingredients
Noodle Salad Base
- 15 ounces dried soba noodles Cook until al dente
Dressing
- 1/3 cup rice vinegar
- 1/3 cup soy sauce
- 1 lime zested and juiced
- 1.5 teaspoons dark sesame oil
- 2 tablespoons brown sugar Must dissolve in the dressing
- 2 cloves garlic, minced
- 2 teaspoons red pepper flakes Adjust to taste
Vegetables and Garnish
- 1 cup finely grated carrot
- 1/2 cup chopped fresh cilantro
- 1/4 cup coarsely chopped salted peanuts Add just before serving for crunch
Instructions
Preparation
- Bring a large pot of water to a boil.
- Add the dried soba noodles and cook for about 5 minutes, or until al dente.
- Drain the noodles and rinse under cold water to stop the cooking process.
- Set the noodles aside to cool.
Make the Dressing
- In a large bowl, combine rice vinegar, soy sauce, lime juice, dark sesame oil, brown sugar, lime zest, minced garlic, and red pepper flakes.
- Stir well until brown sugar dissolves completely.
Combine Salad
- Add grated carrot, chopped cilantro, and peanuts into the bowl with the dressing.
- Mix well to coat all components in the dressing.
- Cut cooled soba noodles into approximately three-inch lengths and gently fold into the mixture.
- Cover the bowl and refrigerate for at least one hour.
Serve
- Toss the salad again before serving to ensure even distribution.
- Add a splash more soy sauce or rice vinegar if the salad needs additional moisture.
- Serve the salad cold and enjoy the burst of flavors.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Chilling the salad enhances the flavor. Customize with your favorite veggies or proteins and store peanuts separately if keeping for later.