Prep2 hrs 30 mins
Soba noodles are easily found in the Asian section of your grocery store, you could substitute 1 pound of angel hair pasta for the soba noodles but the soba noodles are better to use ;-) Plan ahead this needs to chill for a minimum of 2 or more hours before serving, prep time includes chilling time. Add in some frozen thawed peas, steamed broccoli, or some cooked chicken or shrimp if desired.
- 15 ounces dried soba noodles (can use a little more)
- 1 1⁄2 teaspoons dark sesame oil
- 1⁄4 cup rice vinegar (do not use rice wine vinegar!)
- 1⁄3 cup reduced sodium soy sauce (more if needed)
- 1 tablespoon lime juice
- 2 tablespoons brown sugar
- 1 -2 teaspoon fresh minced garlic
- 1 pinch cayenne pepper (or use 1/2 teaspoon red pepper flakes or to taste)
- 1 small carrot (peeled and finely grated, squeeze out the extra moisture with hands)
- 2 green onions, chopped
- 1⁄4 cup sesame seeds
- black pepper (optional)
- Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water, drain again.
- Cut the noodles into about 3 to 4-inches then place into a large bowl.
- Add in grated carrots and green onions; set aside.
- In a bowl mix together dark sesame oil with rice vinegar, soy sauce, lime juice, brown sugar, garlic, and cayenne pepper (or red pepper flakes) stir until the brown sugar is completely dissolved; pour over the noodles and vegetables, add in sesame seeds then toss well to coat.
- Season with black pepper if desired.
- Cover and refrigerate for a minimum of 2 or more hours.
- If you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and toss.