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Cold Soba Noodle Salad with Carrots and Peanut Sauce

This Thai-inspired cold noodle salad combines RSS Color Shred Organic Carrots with zesty green onions, buckwheat pasta, and spicy peanut sauce—works as an entrée or accompaniment to grilled meats.

Ingredients: 

24 oz. dried soba noodles

2 tsp. sesame oil

10 oz. tofu cubes, fried and chopped

2 cups Ready-Set-Serve Color Shred Carrots

1/2 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped

1/2 cup Markon First Crop Cilantro, chopped

1 1/4 cups peanut sauce

2 Tbsp. sesame seeds

Instructions: 

Boil noodles until barely soft; drain and toss with sesame oil to prevent sticking.

Toss noodles with remaining ingredients and chill.