Oriental Cold Noodle Salad

A spicy, Thai-inspired soba noodle treat that's great for picnics and barbecues. For a Japanese-inspired version, omit the pepper flakes, peanuts, and cilantro; and add toasted sesame seeds.

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In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.

Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.

Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.

Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

Oriental Cold Noodle Salad

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