Sesame soba noodle and vegetable salad

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Sesame seeds
12 ounces Dried buckwheat noodles (fancy soba)
4 tablespoons Peanut oil
1 tablespoon Oriental sesame oil
6 tablespoons Seasoned rice vinegar
12 ounces English hothouse cucumber seeded, shredded
8 ounces Carrots; peeled, shredded
6 larges Radishes; trimmed, sliced
3 Green onions; thinly sliced

Directions

Heat sesame seeds in a heavy skillet over medium-low fire until lightly toasted. Cool.

Cook noodles in boiling salted water until tender, about 8 minutes.

Rinse in cool water and drain thoroughly. Place noodles in a large bowl and add peanut oil and sesame oil; toss to coat evenly. Add remaining ingredients and toss again until combined. Season to taste with salt and pepper and sprinkle on sesame seeds before serving.

Adapted by Karen Mintzias, from a recipe in: "Bon Appetit" (July 1995) Submitted By KAREN MINTZIAS On 06-19-95

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