Soba Noodles and Cucumber Salad

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


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