A delicious, refreshing noodle salad with a hit of chilies, it’s the perfect accompaniment for Asian style chicken or pork. When we served it recently, we had Chinese style barbecued pork tenderloin with it, it was great! We hope you enjoy the salad as much as we do!
Makes 6 Servings
¾ lb. dried soba noodles (buckwheat noodles)
¼ cup sesame oil
¼ cup light soy sauce
2 Tbsp. sugar
1 ½ Tbsp. balsamic vinegar
Salt (optional or to taste)
1 cup chopped fresh cilantro (you could use a bit less)
8 green onions
2-4 red Thai chilies, seeded & membrane removed, minced (you can add more or less to taste)
½ – ¾ cup lightly salted roasted peanuts, coarsely chopped
1 ½ cups fresh bean sprouts
Bring a large pot of water to a boil. Add 1 Tbsp. salt, then add the noodles and cook until just tender but al dente; checking after 2 minutes, stirring occasionally. Drain in a colander and rinse with cold water until noodles are cold. Drain the noodles very well and when most of the water has drained off, toss with 1 Tbsp. Canola oil. Place in a large bowl. Add the cilantro, green onions and Thai chilies to the noodles.
Combine the sesame oil, soy sauce, sugar, balsamic vinegar and salt (if using). Toss the noodles with the dressing. Place in a large serving bowl. Top with the peanuts and bean sprouts, serve.
Helpful link here for the Barbecued Pork Tenderloin.
