Cold Noodle Salad
Ingredients
- 12 ounces buckwheat or a noodle of your choice soba or spaghettini noodles
- ¼ english cucumber sliced thin or spiralized
- ½ red pepper seeded and julienned
- 1 medium carrot cut in ribbons with a vegetable peeler
- ¼ cup fresh parsley or cilantro chopped
For the sauce:
- 1 tsp garlic chopped
- 1 tsp ginger finely grated
- 2 tsp chili sauce sambal oelek
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- ¼ cup rice vinegar
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 tbsp all natural peanut butter optional
- 3 green onions thinly sliced
Instructions
- Cook the noodles in a pot of salted, boiling water, cooked al-dente.
- Strain and rinse noodles and transfer to a large bowl.
- Drizzle one tablespoon of sesame oil on the noodles and mix to coat.
- Place the bowl of noodles in the refrigerator to chill.
For the sauce:
- Place garlic and ginger in a medium-sized bowl.
- Add the chili sauce and mix together.
- Whisk in the soy sauce, lime juice, vinegar and peanut butter and mix until well combined.
- Lastly whisk in the sesame oil.
- Finally add in the sesame seeds and sliced green onions, but save some to sprinkle over as a garnish.
- Remove the cooled noodles from the refrigerator and mix in the cucumber, red pepper, carrots and herbs. Mix to combine.
- Add half the sauce and toss.
- Add the rest of the sauce making sure the noodles are well coated.
- Sprinkle with more sesame seeds and the last of the green onions and serve.