Asian Noodle Salad
Asian Noodle Salad is :
dairy free , lacto ovo vegetarian , veganBy Blogging Over Thyme
fresh cilantro leaves
red wine vinegar
Bring a large pot of water to a boil. Season generously with salt.
Add the soba noodles and cook until al dente (just firm to bite).
Drain and rinse noodles under cold water. Allow to drain and set aside in a large bowl.In a separate bowl, whisk together the sesame oil, soy sauce, sugar, vinegar, and salt, until sugar has dissolved completely.
Pour sauce over noodles and toss to coat evenly.
Add the cilantro, jalapeno, peanuts, and sesame seeds and toss gently. Season to taste with additional salt and pepper if necessary.Salad can be prepared up to a day in advance, but can be served immediately (it does taste better after sitting for 30 minutes or longer though).
Garnish with additional peanuts, cilantro, and spring onions if desired. Best served cold.
Wine Pairing :
No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.