Soba salad with carrot and zucchini
Adapted from Gourmet | June 2004
You can substitute any seasonal vegetables of your choice for the carrots and zucchini. I would also recommend adding diced tofu to this recipe. Left over baked tofu would be perfect! Also making this a few hours ahead and allowing the noodles to absorb the flavors improves the taste. Be sure not to over cook the noodles!
Makes 4 main-course servings.
3 to 4 tablespoons fresh lime juice
5 tablespoons soy sauce
1 1/2 tablespoons finely minced peeled fresh ginger
1 1/2 teaspoons sugar
1/8 cup toasted sesame oil
1/2 lb soba noodles, freshly cooked to tender, rinsed under cold water, and drained
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
1 bunch green onions, thinly sliced
Chili pepper flakes to taste
Whisk together lime juice, soy sauce, ginger, sugar, oil and chili pepper flakes in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
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