Sesame Noodle Salad:
Serves 10-12
* 1 tablespoon salt
* 1 pound soba noodles (I used the thicker udon noodle)
* 2 cups sugar snap peas, trimmed (I used snow peas trimmed & cut at an angle)
* 1 medium carrot, cut into julienne strips (about 1 cup)
* 1/2 medium yellow bell pepper, seeded and cut into julienne strips (about 1 cup)
* 1/2 cup bottled roasted red peppers, drained and cut into julienne strips
* 3 scallions, trimmed and diced, plus 6 more, trimmed, for garnish
* 2 tablespoons sesame seeds
* 6 lime wedges, for garnish
Lime Ginger Sesame Dressing
* 3/4 cup sesame oil
* 1/4 cup rice vinegar
* 1/2 cup soy sauce
* 1 tablespoon fresh lime juice (juice of 1/2 to 3/4 lime)
* 1 large clove garlic, minced
* 1 tablespoon minced fresh ginger
* 1 teaspoon freshly ground black pepper
1. To start the noodles: Follow package directions for noodles. Cook until al dente, drain into colander and rinse with cool water. Pour them into a large stainless steel mixing bowl and set them aside.
2. Prepare the dressing: Whisk the sesame oil, rice vinegar, soy sauce, lime juice, garlic, ginger, and pepper in a small glass or stainless steel bowl until they are combined. Pour half of the dressing over the noodles. Toss the noodles gently with a rubber spatula until they are well coated and let them stand for 15 minutes.
3. Add the peas, carrots, yellow bell peppers, roasted peppers, and scallions to the noodles. Add the remaining dressing and toss the mixture gently with a rubber spatula until all the vegetables are well coated.
4. Optional sesame seed garnish step: Heat a small sauté or frying pan over high heat. Add the sesame seeds and toast them, tossing them frequently, until they are golden brown. Remove the pan from the heat and transfer the toasted seeds to a small bowl to cool. Be careful not to let the seeds brown too much or burn, or they will be bitter and impart a burned flavor to the salad. If your sesame seeds burn, discard them and toast a new batch.
5. When you are ready to serve, transfer the salad to a serving bowl or platter and sprinkle it with the toasted sesame seeds. Garnish it with fresh scallions and lime wedges.
TIPS
* The recipe distinguishes between light and dark sesame oil and specifies the use of the light colored, mild, nutty tasting one. The darker Asian oil is made with toasted sesame, which gives it a deeper, richer, taste. The recipe says that the darker sesame oil is used for seasoning, not cooking, and is used only in small amounts. I had only darker oil, so I mixed it with a more neutral tasting oil as a substitute.
* It's very easy to add in any kind of vegetable or leftover. Some silky tofu or shredded chicken works great.
* 1 tablespoon salt
* 1 pound soba noodles (I used the thicker udon noodle)
* 2 cups sugar snap peas, trimmed (I used snow peas trimmed & cut at an angle)
* 1 medium carrot, cut into julienne strips (about 1 cup)
* 1/2 medium yellow bell pepper, seeded and cut into julienne strips (about 1 cup)
* 1/2 cup bottled roasted red peppers, drained and cut into julienne strips
* 3 scallions, trimmed and diced, plus 6 more, trimmed, for garnish
* 2 tablespoons sesame seeds
* 6 lime wedges, for garnish
Lime Ginger Sesame Dressing
* 3/4 cup sesame oil
* 1/4 cup rice vinegar
* 1/2 cup soy sauce
* 1 tablespoon fresh lime juice (juice of 1/2 to 3/4 lime)
* 1 large clove garlic, minced
* 1 tablespoon minced fresh ginger
* 1 teaspoon freshly ground black pepper
1. To start the noodles: Follow package directions for noodles. Cook until al dente, drain into colander and rinse with cool water. Pour them into a large stainless steel mixing bowl and set them aside.
2. Prepare the dressing: Whisk the sesame oil, rice vinegar, soy sauce, lime juice, garlic, ginger, and pepper in a small glass or stainless steel bowl until they are combined. Pour half of the dressing over the noodles. Toss the noodles gently with a rubber spatula until they are well coated and let them stand for 15 minutes.
3. Add the peas, carrots, yellow bell peppers, roasted peppers, and scallions to the noodles. Add the remaining dressing and toss the mixture gently with a rubber spatula until all the vegetables are well coated.
4. Optional sesame seed garnish step: Heat a small sauté or frying pan over high heat. Add the sesame seeds and toast them, tossing them frequently, until they are golden brown. Remove the pan from the heat and transfer the toasted seeds to a small bowl to cool. Be careful not to let the seeds brown too much or burn, or they will be bitter and impart a burned flavor to the salad. If your sesame seeds burn, discard them and toast a new batch.
5. When you are ready to serve, transfer the salad to a serving bowl or platter and sprinkle it with the toasted sesame seeds. Garnish it with fresh scallions and lime wedges.
TIPS
* The recipe distinguishes between light and dark sesame oil and specifies the use of the light colored, mild, nutty tasting one. The darker Asian oil is made with toasted sesame, which gives it a deeper, richer, taste. The recipe says that the darker sesame oil is used for seasoning, not cooking, and is used only in small amounts. I had only darker oil, so I mixed it with a more neutral tasting oil as a substitute.
* It's very easy to add in any kind of vegetable or leftover. Some silky tofu or shredded chicken works great.