With the summer months quickly approaching, I decided that I needed to learn how to make a really good Asian-inspired cold noodle salad to bring to BBQs. I remember back when I was a kid, a family friend used to make the most amazing one that I looked forward to having every July 4th. I scoured the internet for a similar recipe, but haven’t quite found it yet. Over the past few weeks, I’ve tried out about 4 ACNS recipes and this one, a modified version of something I found on Allrecipes, has been the best, but it’s still not anywhere near as delicious as “Auntie” Amy’s. Maybe some things just aren’t as good as you remember they were when you were a child.
Anyway, here’s how mine turned out:
And here’s the recipe for anyone who might be interested in giving it a go:
Asian Cold Soba Noodle Salad
10.5 oz Japanese Soba Noodles
1.5 teaspoons of sesame oil
1/3 cup rice vinegar
1/3 cup light soy sauce
Juice from one lime
2 tablespoons brown sugar
2 tablespoons garlic, minced
2 carrots, grated
1.5 teaspoons of red pepper flakes (omit if you don’t like spicy)
1/3 cup salted cocktail peanuts, chopped
½ cup fresh cilantro, chopped
1) Break dry soba noodles into short pieces and cook noodles according to package directions. Drain and immediately rinse in cold water.
2) In a large mixing bowl, combine sesame oil, rice vinegar, light soy sauce, lime juice, brown sugar, garlic, red pepper flakes, and whisk together. Add in carrots, peanuts, cilantro, and cold noodles and toss. Top with sesame seeds.
3) Cover and refrigerate for at least one hour. Toss again before serving. Serve cold.
I had to make this with Japanese Buckwheat Yamaimo Soba Noodles because that’s the only kind my local supermarket had, but next time I’ll definitely try to find non-buckwheat soba noodles.
Anyone have a good Asian cold noodle salad recipe to share?