Makes 8 servings
- 450 gr or 16 ounces dried soba noodles
- 60 ml or ¼ cup light soy sauce
- 60 ml or ¼ cup sesame oil
- 15 ml or 1 tablespoon rice vinegar
- 10 gr or 1 tablespoon white sugar
- 3 ml or ½ teaspoon chili oil
- 1 red bell pepper, thinly sliced
- 100 gr or 1 cup chopped green onions
- 2 carrots, julienned
- In a large stockpot, cook pasta in boiling salted water until al dente.
- Rinse with cool water; drain well.
- In a small bowl mix together 3 tablespoons light soy sauce, 3 tablespoons sesame oil, vinegar, sugar and Chili oil.
- Using tongs, toss noodles with sauce to coat well.
- Marinate in a covered bowl for 6 hours, or up to 24 hours, tossing occasionally.
- Bring marinated noodles to room temperature.
- Mix the remaining 1 tablespoon each of light soy sauce and oil and pour over the noodles.
- Three hours before serving stir in sweet red peppers, two-thirds of the green onions, and half of the grated carrots.
- To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots.
Note 1: The beauty of this salad is that it will wait for you. It makes such a pretty dish on the table. The Soba buckwheat noodles are worth a trip to the Asian grocery store. Serve with salad tongs and try adding a horizontally sliced scallion for an eye catching garnish.
Note 2: I think its very important that you follow the recipe. If you substitute the main ingredient in this recipe which is the Soba noodles with regular spaghetti noodles, you are making a totally different dish. [You can tweak the recipe the second time around.] Soba is a gray buckwheat noodle that has a very different taste than rice noodles or regular spaghetti noodles.
Amount Per Serving
Total Fat 7.6g
Total Carbohydrates 47.1g
Dietary Fiber 1.1g
Gastric Bypass, Gastric Sleeve and Lap-band persons can eat only half a serving max !
PDF of this recipe: 20130314-Cold-Szechuan-Noodles-Shredded-Vegetables