Sesame soba noodle & vegetable salad

Yield: 6 Servings

Measure 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 \N Green onions, thinly sliced

*Buckwheat noodles and seasoned rice vinegar are available at Asian markets and in the Asian section of some supermarkets.

Toast sesame seeds in heavy small skillet over medium-low heat. Cool.

Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.

Bon Appétit July 1995

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