Author Notes
I came up with this recipe when me and my roomate were experimenting with thai and asian influenced flavors. The flavors intensify when the salad gets cold and the colors are so vibrant. This noodle salad makes a great side aswell as a main dish... The salad is acidic, sweet and savory all at the same time. There is a beautiful combination of textures from the crisp raw vegetables. Enjoy! —Teefor2
Ingredients
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1 pound
Soba noodles(buckwheat)
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1
carrot
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1 cup
snow peas
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1
english cucumber
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3-4
watermelon radishes
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1
small thai chili
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1/4 cup
green onion(sliced on a bias)
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1/4 cup
chopped roasted cashews
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1 tablespoon
minced ginger
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3/4 cup
rice wine vinegar
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1/4 cup
balasmic vinegar
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1/2 cup
vegetable oil
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1 tablespoon
black sesame seeds
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1 teaspoon
orange zest
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juice of half an orange.
Directions
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1. Julienne the carrot and snow peas. Set aside. On a mandoline, thinly slice the watermelon radish and slice the cucumber about 1/4 of an inch thin.
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In a small bowl combine the two vinegars and add the cumcumbers snow peas and carrots. Set aside for a "quick pickle". The longer the better. 1-2 hours is perfect.
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In the meantime cook the soba noodles and rinse with cold water to cool down. Add the watermelon radishes, orange juice, zest, green onion, cashews, ginger and chili.
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Remove the vegetables from the vinegar and add to the salad. Whisk in the vegetable oil to the vinegar to create a vinagrette. Add just enough vinagrette, to lightly coat the noodles. There is gunna be a nice acidity already from the vegetables.
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Garnish with The black sesame seeds. Refrigerate until ready to eat. A small pinch of salt can be added. Enjoy!
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