Thai-Inspired Noodle Salad

Name: Thai-Inspired Noodle Salad
Total time: 80
Yield: 8
Ingredients: 15 ounces dried soba noodles; 0.33333334326744 cup rice vinegar; 0.33333334326744 cup soy sauce; 1 lime, zested and juiced; 1.5 teaspoons dark sesame oil; 2 tablespoons brown sugar; 2 cloves garlic, minced; 2 teaspoons red pepper flakes, or to taste; 1 cup finely grated carrot; 0.5 cup chopped fresh cilantro; 0.25 cup coarsely chopped salted peanuts

Recipe by Christiana Heins from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

8 servings

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15 ounces dried soba noodles
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0.33333334326744 cup rice vinegar
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0.33333334326744 cup soy sauce
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1 lime, zested and juiced
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1.5 teaspoons dark sesame oil
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2 tablespoons brown sugar

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2 cloves garlic, minced
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2 teaspoons red pepper flakes, or to taste
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1 cup finely grated carrot
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0.5 cup chopped fresh cilantro
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0.25 cup coarsely chopped salted peanuts

Instructions

Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.