Chilled Thai-Style Soba Noodle Salad

1. 1

   Bring a large pot of water to a boil. Cook the soba noodles in the boiling water until tender, about 5 minutes. Drain the noodles in a colander, rinse with cold water, and set aside.

2. 2

   Pour the rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in the brown sugar, lime zest, garlic, and red pepper flakes; stir until the sugar dissolves. Toss in the carrot, cilantro, and peanuts until well combined.

3. 3

   Cut the noodles into 3-inch lengths. Stir them into the carrot mixture. Cover the bowl and refrigerate for at least 1 hour.

4. 4

   Toss the salad again before serving. If it seems dry, splash with soy sauce and rice vinegar. Serve cold.

• Calories 265.39 kcal Moderate
• Protein 10.64 g Good Source
• Carbs 44.69 g Moderate
• Total Fat 4.56 g Moderate
• Saturated Fat 0.63 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 676.58 mg High
• Fiber 3.75 g Moderate
• Sugar 5.1 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 18.19 mg Low Source
• Iron 0.38 mg Low Source
• Potassium 154.66 mg Low Source
• Vitamin A 15.12 mcg_rae Low Source
• Vitamin C 3.71 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Peanuts 🥜
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Garlic 🧄