Ingredients:
8 ounces soba noodles
1 (10 ounce) packages frozen snow peas, thawed ( or 1 cup fresh, blanched snow peas, strings removed)
1 red bell peppers, cut into medium dice
4 green onions, thinly sliced ( include tender green tops)
1/4 cup sesame seeds, toasted
3 tablespoons seasoned rice wine vinegar
1/4 teaspoon red pepper flakes ( to taste)
1 tablespoon sesame oil
1 teaspoon hot chili oil
1 tablespoon tamari
1/3 cup peanut oil
Directions:
Cook soba noodles by following the package directions (do not overcook); drain and rinse briefly under cold running water; drain completely.
Put noodles in a large serving bowl.
Make the dressing: in a small mixing bowl, whisk together the vinegar, red pepper flakes, sesame oil, chile oil, and tamari.
Slowly whisk in the peanut oil until an emulsion forms.
Pour the dressing over the noodles.
Add in the snow peas, bell pepper, onions, and sesame seeds (if you are going to refrigerate the salad, do not add the snow peas until just before serving).
Toss the salad gently to coat.
Serve at once or you may refrigerate for up to 24 hours.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.