Asian Noodle Salad with Peanuts and Mint
The bracing combination of fresh lime juice and mint adds minimal calories and not a trace of fat, yet tastes out of this world. Scallions, cucumber, and chopped peanuts up the flavor ante while also adding crunch. Soba noodles, made from buckwheat, are nuttier than those made from wheat.
- Total Time:
- Servings: 6
- Coarse salt
- 12 ounces soba (Japanese buckwheat noodles)
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil, such as safflower
- 2 scallions, trimmed and thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1/4 cup unsalted peanuts, coarsely chopped
- 1/4 cup fresh mint leaves, plus more for garnish
In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well.
In a small bowl, whisk together soy sauce, lime juice, and oil. In a large bowl combine noodles, scallions, cucumber, peanuts, and mint. Toss noodle mixture with sauce, garnish with additional mint, and serve.