jglass
New member
Oriental Cold Noodle Salad (Low Fat/Vegetarian)
I used a pound of spaghetti for this recipe. I also doubled the carrot and green onion. One clove of garlic was plenty. I used my titan peeler and made long thin strips of carrot for the salad. I tasted this before popping into the frige. It is yummy. Will be making this one a lot over the summer.
Ingredients
15 ounces dried soba noodles ( can use a little more)
1 1/2 teaspoons dark sesame oil
1/4 cup rice vinegar ( do not use rice wine vinegar!)
1/3 cup reduced sodium soy sauce ( more if needed)
1 tablespoon lime juice
2 tablespoons brown sugar
1 -2 teaspoon fresh minced garlic
1 pinch cayenne pepper ( or use 1/2 teaspoon red pepper flakes or to taste)
1 small carrots ( peeled and finely grated, squeeze out the extra moisture with hands)
2 green onions, chopped
1/4 cup sesame seeds
black pepper (optional)
Directions
1. Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water, drain again.
2. Cut the noodles into about 3 to 4-inches then place into a large bowl.
3. Add in grated carrots and green onions; set aside.
4. In a bowl mix together dark sesame oil with rice vinegar, soy sauce, lime juice, brown sugar, garlic, and cayenne pepper (or red
pepper flakes) stir until the brown sugar is completely dissolved pour over the noodles and vegetables, add in sesame seeds then
toss well to coat.
5. Season with black pepper if desired.
6. Cover and refrigerate for a minimum of 2 or more hours.
7. If you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and toss.
I used a pound of spaghetti for this recipe. I also doubled the carrot and green onion. One clove of garlic was plenty. I used my titan peeler and made long thin strips of carrot for the salad. I tasted this before popping into the frige. It is yummy. Will be making this one a lot over the summer.
Ingredients
15 ounces dried soba noodles ( can use a little more)
1 1/2 teaspoons dark sesame oil
1/4 cup rice vinegar ( do not use rice wine vinegar!)
1/3 cup reduced sodium soy sauce ( more if needed)
1 tablespoon lime juice
2 tablespoons brown sugar
1 -2 teaspoon fresh minced garlic
1 pinch cayenne pepper ( or use 1/2 teaspoon red pepper flakes or to taste)
1 small carrots ( peeled and finely grated, squeeze out the extra moisture with hands)
2 green onions, chopped
1/4 cup sesame seeds
black pepper (optional)
Directions
1. Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water, drain again.
2. Cut the noodles into about 3 to 4-inches then place into a large bowl.
3. Add in grated carrots and green onions; set aside.
4. In a bowl mix together dark sesame oil with rice vinegar, soy sauce, lime juice, brown sugar, garlic, and cayenne pepper (or red
pepper flakes) stir until the brown sugar is completely dissolved pour over the noodles and vegetables, add in sesame seeds then
toss well to coat.
5. Season with black pepper if desired.
6. Cover and refrigerate for a minimum of 2 or more hours.
7. If you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and toss.