Chilled Soba Noodle Salad with Cucumber and Mango - Instructions
Place vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar
dissolves, about 1 minute. Stir in garlic and chile. Cool. Stir in lime zest, juice and sesame oil and
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
Recipe provided by Chef Shellie Kark, Kitchencue
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