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- 1 box of soba noodles (1/2 box serves 2, full box serves 4)
- 1 bunch of scallions (green onions)
- 3 carrots
- 1 thai chili
- pickled ginger
- sesame seeds
- 3 tsp soy sauce
- 1 lime
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- 1 tablespoon of sunflower oil
- pinch of salt
- Slice your carrots into a thin julienne, slice your scallions on a bias thinly and set aside. Boil water for your noodles and cook accordingly to directions. In a large bowl combine all the dressing ingredients; soy, lime, rice wine vinegar, sesame oil, pinch of salt, thinly sliced thai chili and sunflower oil. Mix well and taste. Season to your liking. Add raw veggies and sliced pickled ginger and toss in dressing. When pasta is finished place in a strainer and run cold water over. In a small saute pan take sesame seeds and toast lightly over low heat, just a few minutes keeping a close eye. Lastly toss in pasta and mix well. Sprinkle sesame seeds and mix well. Tear some basil leaves lastly, taste and adjust any additional flavors. Serve chilled. YUM