Lily's Asian Noodle Salad

By Dunjab

Ingredients

• 12-15 oz. choka soba noodles (two 6-oz. packages or three 5-oz. packages; these are dried, also marked chow mien noodles)
• 1 1/2 tsp. dark sesame oil
• 1/3 c. rice vinegar or distilled white vinegar
• Juice and grated zest of one lime
• 1/2 c. soy sauce
• 2 tsp. crushed red pepper flakes or 2 tsp. garlic chili sauce
• 2 Tbsp. granulated sugar
• 2 cloves garlic, minced
• 1 c. grated carrot (about 2 medium carrots)
• 3/4 c. coarsely chopped dry-roasted peanuts
• 1/2 c. chopped fresh cilantro

Preparation

Step 1

In a large pot, bring 3 quarts water to a boil; add noodles and boil as package directs, about 2 minutes.

Drain, rinse with cold water, let cool in colander.

Meanwhile, in a large bowl, combine oil, vinegar, lime juice and peel, soy sauce, red pepper flakes or chili sauce, sugar and garlic. Mix until sugar is dissolved. Toss in carrots, peanuts and cilantro.

Cut through noodles to make manageable lengths. Toss noodles in a bowl with the other ingredients. Chill salad for at least an hour to let flavors mingle. Toss again just before serving. If it seems a little dry, add a little more soy sauce and vinegar.
Serve cold or at room temperature.