Every year at The Hill School we have a cultural study. This year we studied Japan. Part of this three-day event is a school wide feast. I develop recipes which are kid friendly but still in keeping of the country we are studying – a fine line, and often create a great solid recipe with broad appeal. These recipes are then given to the parents and they do the cooking – a true labor of love and the results are amazing.
4 Tbs Lime Juice
Zest of 1 Lime
6 Tbs Soy Sauce
1 1/2 tsp Sugar
1 tsp Sesame Oil
1 1/2 Tbs finely grated Ginger
1/4 cup Vegetable Oil
1 lbs. Soba noodles – cooked according to package directions, rinsed under cold water and drain
4 Carrots, peeled and coarsely grated
1 Red Pepper, cleaned cored and diced
- whisk together the lime juice, zest, soy sauce, ginger, sesame oil, sugar and canola oil. Pour over the soba noodles, carrots and red pepper and toss to combine
- Serve cold or at room temperature
Serve with Cucumbers, thinly sliced dressed with Seasoned Rice Vinegar
