Recipe for soba noodles with salmon
Serves 4
3tablespoons seasoned rice vinegar 1½tablespoons soy sauce 1tablespoon light brown sugarJuice of 1 lime1teaspoon toasted sesame oil ½teaspoon crushed red pepper2tablespoons canola oil Salt and black pepper, to taste8ounces dried soba noodles 2large carrots, thinly sliced on the diagonal3cups cooked cabbage-fennel mixture3scallions, green parts only, chopped 4tablespoons chopped fresh cilantro 2pieces cooked salmon, separated into large flakes ¼cup dry-roasted peanuts, coarsely chopped
1. In a bowl large enough to hold the noodles, combine the rice vinegar, soy sauce, brown sugar, lime juice, sesame oil, and red pepper. Whisk in the canola oil. Taste for seasoning and add more salt and red pepper, if you like.
2. In a large pot of boiling salted water, cook the soba noodles for 8 minutes. When the noodles are not quite done, add the carrots to the pot. Cook them with the noodles until the noodles are tender but still have some bite. Drain into a colander and rinse with cold water. Drain again, shaking the colander to remove excess moisture.
3. Add the noodles and carrots to the dressing and toss gently. Add the cabbage-fennel mixture, scallions, 2 tablespoons of the cilantro, salmon, salt, and black pepper. Divide the noodle mixture among 4 shallow bowls and garnish with peanuts and the remaining 2 tablespoons cilantro. Lisa Zwirn
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