Description
A cool, light, crisp and flavourful dish that makes a perfect side or meal on its own. You get a taste of ginger, sesame, soy and garlic and a bit of a kick from our beloved Sriracha sauce. It’s highly unlikely that you’ll have any leftover, but if you do, it won’t be around for long!
Ingredients
- ¼ cups Peanut Oil
- 3 Tablespoons Sesame Oil
- ½ cups Kikkoman Soy Sauce
- 2 Tablespoons Sriracha Sauce
- 1 Tablespoon Honey
- 3 Tablespoons Rice Vinegar
- 2 teaspoons Sea Salt
- 1 Tablespoon Fresh Ginger, Grated
- 1 clove Garlic, Minced
- 9-½ ounces, weight Soba Noodles
- ½ cups Carrots, julienned
- ½ cups Sliced Radishes
- ½ cups Cucumber, Julienned
- ½ cups Sliced Red Pepper
- ½ cups Scallions, Thinly Sliced
- ¼ cups Unsalted Peanuts, Chopped
- ¼ cups Toasted Sesame Seeds
- For Garnishes: Sliced Scallions, Crushed Peanuts, And Flat Leaf Parsley Or Cilantro
Preparation
In a small bowl, whisk the oils, soy sauce, Sriracha, honey, vinegar, salt, ginger and garlic. Set aside.
Cook the soba noodles according to the instructions on the package, or until tender. Drain the noodles and rinse them with cool water. Drain off any excess water.
Transfer the noodles to a large serving bowl and toss in the vegetables, crushed peanuts and toasted sesame seeds. Add the sauce and toss, ensuring to coat everything evenly.
Garnish with extra sliced scallions, crushed peanuts, and flat leaf parsley or cilantro. Serve at room temperature.
I’ve been seeing this dish all over the place lately. So, though I wasn’t being very innovative here, I just had to try it. Once I tried it, I had to share it.
