Thai-Inspired Noodle Salad

A zesty treat–goes great with bbq’d chicken and a beer. If you’re feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.

Step: 1

In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.

Step: 2

Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.

Step: 3

Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.

Step: 4

Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

Per Serving: 242 calories; protein 9.7g; carbohydrates 47.1g; fat 3.7g; sodium 1068.4mg.

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