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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.
Meal Type:
Spring
Summer
Entrees
Salads
Sides
Vegetarian