Prep 30 mins
Cook 0 mins
This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.
- 453.59 g soba noodles
- 44.37 ml sesame oil (the oil is strong, don't add more)
- 59.16 ml canola oil
- 88.74 ml honey
- 88.74 ml soy sauce
- 59.16 ml balsamic vinegar
- 44.37 ml rice wine vinegar
- 7.39 ml cayenne
- 14.79 ml grated fresh ginger
- 5 red bell peppers, sliced thin and long
- 946.36 ml peas (frozen works fine)
- 16 green onions
- 354.88 ml honey roasted peanuts (leave whole)
- 354.88 ml cilantro, chopped coarse
- 2 limes, cut in wedges for garnish
- Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
- Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
- Season with salt.
- Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
- Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
- Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
- Garnish with lime wedges.
- Serve right away or chill as long as overnight.
- Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.
This was AWESOME! I used thin spaghetti in place of the soba noodles though. My husband and I can't stop eating it!!!
OMG!! Talk about an addicting salad. I couldn't stop eating it! I cut it in half and was sorry I didn't make the whole thing. I used edamame instead of green peas and added some chopped raw carrots. I'm making this one for company. It's to die for! Thanks so much!!
Fantastic! It's a little on the oilier side than I usually make, but on the plus side it's not at all dry! I really liked the dressing, and although I'm vegan I do eat honey so I used some - I could see subbing agave nectar instead or maybe brown rice syrup. I left out all the cayenne just to please my diners who don't like spice, but if it were just for me I'd have put some in. I had no peanuts so I used some raw cashews instead and sprinkled with sesame seeds. I will gladly serve this at my next get together or potluck maybe with some cubed smoked tofu thrown in. Thanks!