soba noodle salad

From Simply Recipes. Elise makes a note that you can make this the night before, and we did -- we were having our downstairs neighbor over and we needed something we could serve quickly. I actually think it might be even better when it sits overnight -- the noodles and mango, and the chicken we added, really picked up the citrus and the rice vinegar.

Elise thinks this makes six large main-dish servings, but four of us managed to polish off the majority of it.

Ingredients
  • 3/4 cup rice vinegar (we used a little more so we would have some extra marinade for the chicken)
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 3 large garlic cloves, minced
  • 1 jalapeño chile pepper, seeded and minced (skipped this but wish we hadn't)
  • 3 tablespoons fresh lime juice
  • Zest of one lime
  • 1 tablespoon sesame oil
  • 12 ounces soba noodles
  • 1 large red bell pepper, chopped (we also added some chopped snow peas)
  • 1 large ripe mango, peeled and chopped into cubes (the way she suggests works like a dream)
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh mint
  • 1 cup chopped roasted, salted peanuts
  • Lime wedges for serving (optional)
Method

1 Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve. Stir in the garlic and jalapeño, and allow to cool. Add the lime juice, lime zest, and sesame oil and mix well.

2 Cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water. Transfer the noodles to a large bowl and toss with the dressing.

3 Add the mango, bell pepper, basil and mint. Toss and plate. Serve with chopped peanuts sprinkled over the top and lime wedges.

Comments

hefk said…
this sounds quite tasty.
did the cat have some too? :)

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