Title: Sesame-Ginger Soba Noodle Salad
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Ingredients
For the Dressing
1/4 cup neutral oil, such as grapeseed or canola
3 tablespoons toasted sesame oil
1 tablespoon chili oil
1/2 cup soy sauce
3 tablespoons balsamic vinegar
3 1/2 tablespoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon minced ginger
1 garlic clove, minced
Noodles
1 9-1/2-ounce package soba noodles
Fresh Vegies
1 bunch asparagus, ribboned
2 red bell peppers, roasted and sliced, or 1 cup jarred roasted bell peppers, drained
2 large handfuls mung bean sprouts
1 bunch scallions, thinly sliced
1/4 cup toasted sesame seeds
1/2 cup chopped cilantro
Instructions:
- Whisk together the oils, soy sauce, vinegar, brown sugar, salt, ginger, and garlic in a large mixing bowl.
- Cook the soba noodles according to the instructions on their package, or until tender but not mushy.
- Drain them and then rinse with cool water or dunk in an ice bath until the noodles are at room temperature.
- Drain off excess water, and then add the noodles, asparagus, bell peppers, mung bean sprouts, scallions, sesame seeds, and cilantro to the dressing, tossing to coat. Serve at room temperature.