Cold Soba Salad

Ingredients

Noodle Salad

8 oz of soba noodles (1 package)
1 bunch of scallions
4 carrots
bunch of cilantro
handful of chopped peanuts for garnish

Peanut Sauce

1/4 of a cup of crunchy peanut butter
1/4 cup of rice vinegar
1 tablespoon of soy sauce
2-4 teaspoons of garlic chile sauce ( sriracha or sambal )

Method
In a large pot bring salted water to a boil and add noodles. Cook to recommended time. Meanwhile, in a bowl combine peanut butter, rice vinegar, soy sauce and hot sauce. Whisk till smooth. Finely chop scallions and place aside. I used a peeler to make shavings of carrot. You could also grate the carrot or finely chop.

When soba noodles are finished drain and rinse with cold water. Add to the peanut sauce and toss until coated. Add the scallions, carrots and some finely chopped cilantro. Mix well, eat right away or allow to chill for a few hours. If thick after refrigeration you can add a touch of water to loosen the sauce. When serving add some additional peanuts on top. I also made a little mixture of a spoon full of hot sauce and soy sauce. Finish the pasta with a little spoon full for an added bite.




Soba Noodle salad #2:


Dressing:
2 Tbs. fresh lime juice
1 Tbs. rice vinegar
1 Tbs raw apple cider vinegar
2 tsp grated fresh ginger
1 Tbs. peanut oil 
1 tsp. toasted sesame oil
1 tsp. tamari 
1 tsp. sambal oelek (fresh chili paste) optional


Combine in a jar and shake vigorously


I cooked soba noodles according to the package.  I rinsed them under cold water.


I combined this with carrots and peas which I blanched.


I soaked some wakame.


I combined everything and poured the dressing on top.


I added sliced cucumber, sesame seed, some fresh mint and roasted cashews.


It turned out very well- it would also be good to mix in some vegannaise into the dressing.