Cold Noodle Salad Recipe | Cooking With Lang

Cook soba buckwheat noodles according to package directions for 5 minutes.

Run the cooked noodles under cold water and toss with a little sesame oil to prevent sticking.

Place the cold noodles in a bowl.

Chop vegetables: carrots, scallions, red pepper, and purple cabbage into long strips for easy mixing with noodles.

Spend about 10 minutes chopping the vegetables, aiming for a colorful array.

Combine the chopped vegetables with the cold noodles in the bowl.

Juice two limes into a jar, using a rolling technique to extract more juice.

Chop ginger finely into small pieces and add to the lime juice.

Add two cloves of minced garlic to the lime juice and ginger mixture.

Pour in about 1 to 1.5 tablespoons of toasted sesame oil.

Add about two tablespoons of soy sauce to the dressing mixture.

If desired, add honey for sweetness (optional).

Shake the dressing jar to combine all ingredients.

Pour the dressing over the noodle and vegetable mixture just before serving to avoid sogginess.

Add crushed peanuts for crunch on top of the salad.

Tear cilantro leaves and add them to the salad for freshness.

Toss everything together to combine before serving.

Equipment Needed

Spice Level:

Dietary