Equipment
Ingredients
Noodle Base & Vegetables
- 200 g soba noodles
- 150 g red bell pepper, julienned
- 150 g english cucumber, julienned
- 100 g carrot, shredded
- 50 g spring onions, thinly sliced
Spicy Peanut Topping
- 70 g roasted unsalted peanuts, roughly crushed
- 45 ml neutral cooking oil
- 3 garlic, minced
- 10 g chili flakes
- 10 g sesame seeds
Dressing
- 45 ml light soy sauce
- 30 ml rice vinegar
- 15 ml sesame oil
- 15 ml maple syrup
- 15 ml fresh lime juice
Nutrition (per serving)
Method
Bring a large pot of water to a rolling boil at 100 degrees Celsius (212 degrees Fahrenheit). Add the soba noodles and cook according to package directions, usually about 4 to 5 minutes.
Drain the noodles immediately in a colander and rinse vigorously under cold running water to stop the cooking process and remove excess starch. Set aside to drain thoroughly.
In a large mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, and fresh lime juice until well combined.
Using a chef's knife and cutting board, prep all vegetables. Add the julienned bell pepper, cucumber, shredded carrot, and cooked noodles to the bowl with the dressing. Do not toss yet.
In a small frying pan, combine the neutral oil, minced garlic, crushed peanuts, chili flakes, and sesame seeds. Heat over medium-low heat until the garlic is fragrant and the oil is gently sizzling.
Pour the hot, sizzling peanut oil mixture directly over the noodles and vegetables in the bowl. Toss everything together until the noodles and vegetables are thoroughly coated in the dressing and chili oil.
Garnish with the sliced spring onions. Serve immediately at room temperature, or chill for 30 minutes for a colder salad.
Chef's Notes
- The technique of pouring hot seasoned oil over aromatics is inspired by Chinese 'you po mian' (hot oil noodles). It releases the essential oils of the chili and sesame seeds, amplifying their flavors.
- For the best texture, ensure your cucumber is cored before julienning. The watery seed-core will dilute the dressing and make the salad soggy.
- If preparing ahead of time for a work lunch, keep the hot oil topping in a separate small container. Toss it through the noodles just before eating to preserve the maximum crunch of the peanuts.
Storage
Refrigerator: 3 days — Store the noodles and vegetables separate from the peanut topping to maintain crunch.
