First off, thanks MB for getting this started! I'm so excited to attempt and enjoy all these delicious recipes, ladies!!!
So, I've been hooked on soba noodles for the last month or so (this might be due to the large amount of soba noodles that come in a box, but they are yummy). This is a recipe I found on Martha for Soba-Noodle Salad, and I made a few modifications for taste (more spicy) and fish-sauce free, which is the recipe that follows...
- 1/4 cup rice-wine vinegar
- 1 tablespoon grated peeled fresh ginger
- 3 teaspoons tamari or low-sodium soy sauce
- 2 teaspoons freshly squeezed lime juice
- 1 tablespoon cayenne pepper
- 4 tablespoons toasted sesame oil
- Coarse salt and freshly ground pepper
- 12 ounces soba noodles (not 100 percent soba)
- 1 green mango, peeled and julienned
- 1 large red pepper, stemmed, seeded, cored, and julienned
- 1 medium carrot, julienned
- 3 scallions, thinly sliced on the bias
- 1/4 cup thinly sliced fresh mint
- 1/4 cup thinly sliced fresh basil
- Lime wedges, for serving
- In a small bowl, mix together vinegar, ginger, tamari, lime juice, and cayenne pepper. Slowly whisk in oil until well combined; season with salt and pepper. Set dressing aside.
- Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 6 minutes. Drain and rinse with cold water.
- Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine.
- Drizzle with dressing; you may not need to use all the dressing. (I totally used ALL of the dressing) Serve salad with lime wedges.