Sesame Ginger Soba Noodle Salad

In a small bowl, whisk the oils, soy sauce, Sriracha, honey, vinegar, salt, ginger and garlic. Set aside.

Cook the soba noodles according to the instructions on the package, or until tender. Drain the noodles and rinse them with cool water. Drain off any excess water.

Transfer the noodles to a large serving bowl and toss in the vegetables, crushed peanuts and toasted sesame seeds. Add the sauce and toss, ensuring to coat everything evenly.

Garnish with extra sliced scallions, crushed peanuts, and flat leaf parsley or cilantro. Serve at room temperature.

I’ve been seeing this dish all over the place lately. So, though I wasn’t being very innovative here, I just had to try it. Once I tried it, I had to share it.