Thai-Style Peanut Dressing Spicy Soba Noodle Salad is a lighter, brighter & spicier soba noodle recipe. This peanut noodle can be refrigerated upto 2 days.
- Vegetable oil – 1 1/2 tbsp
- Vidalia or other sweet onion finely chopped – 1/4 cup
- Jalapeño, seeded and minced – 1
- Garlic cloves, minced – 2
- Peeled fresh ginger minced- 1 tbsp
- Creamy peanut butter – 1/4 cup
- Thai red curry paste – 1 1/2 tbsp
- Unsweetened coconut milk – 1/2 cup
- Chicken stock or low-sodium broth – 1/3 cup
- Soy sauce – 1 tbsp
- Sugar – 2 tsp
- Fresh lime juice – 2 tbsp
- Salt as per taste
- Dried soba noodles – 1 pound
- Finely julienned carrots – 1 cup
- Finely julienned cucumber – 1 cup
- Finely grated lime zest and chopped cilantro, for garnish
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- In a medium saucepan, heat 1 tablespoon of the oil until shimmering.
- Add onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes.
- Add jalapeño, garlic and ginger and cook until fragrant, 1 minute.
- Add peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes.
- Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes.
- Remove from the heat.
- Whisk in the lime juice and season with salt; let cool completely.
- In a large pot of salted boiling water, cook the soba noodles until al dente, about 5 minutes.
- Drain and rinse under cold running water until cooled.
- Shake out the excess water and blot the soba dry.
- Transfer the noodles to a large bowl and toss with the remaining 1/2 tablespoon of oil.
- Add spicy peanut dressing and toss well to coat thoroughly.
- Add carrots and cucumber and toss again.
- Garnish the soba with the lime zest and cilantro and serve.
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Source: food & wine
Recipe by: Sarah Simmons