Chilled Soba Noodle Salad with Cucumber and Mango

3/4 cuprice vinegar
2 tablespoonssoy sauce
1/4 cupsugar
1/2 teaspoonsalt
3garlic cloves
1Serrano chili, seeded, chopped (or 1 teaspoon sriracha chile sauce)
zest of 2 limes
3 tablespoonsfresh lime juice
1 tablespoonsesame oil
12 ouncessoba noodles
1English hothouse cucumber, halved lengthwise, thinly sliced
1ripe mango, peeled, meat trimmed from pit, thinly sliced
1/2 cupchopped fresh basil
1/2 cupchopped fresh mint
1 cupchopped toasted salted peanuts
lime wedges

Equipment List

Chefs Knife


Place vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and chili. Cool. Stir in lime zest, juice and sesame oil and reserve.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain and rinse under cold water; drain again. Dry noodles further with paper towels and transfer to large bowl. Add dressing and toss to coat. At this point, the noodles can be refrigerated for up to 6 hours.

Add cucumber, mango, basil, and mint to noodles and toss gently. Adjust seasoning with salt and freshly ground pepper if necessary. Arrange salad on platter; sprinkle with chopped peanuts and garnish with lime wedges.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

Page 1