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