We loved this cold noodle salad from Bon Appetit so much, we’ve made it three times in the past few weeks – a good sign we should probably share it with you, too. On a hot summer evening, it’s a perfect dinner to cool off with. The sri racha chili in the dressing brings some spice and helps cool you down. And the cucumber and radishes have cooling properties of their own. But what really makes the salad is the dressing – sweet, spicy and tangy.
Boil the Noodles Bring water to boil in a saucepan and cook 8 ounces of buckwheat soba noodles until they’re done (about 10 minutes). Drain, rinse with cold water and set aside.
Chop the Vegetables Chop into matchsticks: 4 radishes, 1/2 English cucumber, 1 carrot. Also chop up 1/2 cup cilantro, and 1/4 cup scallions.
Cook the Prawns Clean the prawns. (Remove the innards and cut off the shells.) Chop up 2 cloves garlic. (Now’s the tie to harvest from your garden!) In a medium saucepan over medium-low heat, heat up 1 T vegetable oil. Add the minced garlic and heat until you can smell it (about 2 minutes) but don’t let it burn. Add the prawns and a splash of chili oil and cook, stirring constantly, for about five minutes, until the prawns are all pink.
Make the Dressing Stir together 1/4 cup rice vinegar, 1/4 cup canola oil, 2 T sri racha, 2 T sesame oil.
Toast black or white sesame seeds in a toaster oven or a little frying pan on the stove top.
In a medium bowl, toss the cold noodles with about 1/2 the dressing, the scallions, and the sesame seeds. Divide the noodles between 2 or 4 bowls. Top with the chopped vegetables and then the shrimp. Sprinkle with cilantro.
- 8 oz buckwheat noodles
- 4 radishes
- 1/2 english cucumber
- 1 carrot
- 1/2 pound of prawns
- splash of chili oil
- 2 garlic cloves
- 1/2 cup cilantro
- 1/2 cup scallions
- 1/4 cup rice vinegar
- 1/4 cup canola oil
- 2 T sri racha
- 2 T toasted sesame oil
- 2 T sesame seeds
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