Buckwheat Noodles with Green Beans and Toasted Sesame-Lime Vinaigrette
Ingredients
Dressing
¹/³ c. freshly squeezed lime juice
3 T. fish sauce
2 T. sriracha, or to taste
1 T. sugar
2 T. tamari
3 T. toasted sesame oil
Salad
1 package buckwheat soba noodles, cooked al dente, drained and rinsed
½ pound green beans, trimmed, cut into 1-in. lengths and blanched
1 cucumber, peeled, seeded and cut into ½-in. pieces
1 c. cherry tomatoes, halved
1–2 spring onions, cut into paper-thin slices
1 c. cooked chicken or tofu, cut into ½-inch pieces
Small handful cilantro leaves
¹/³ c. coarsely chopped roasted peanuts
Methods/steps
For the dressing: place the lime juice, fish sauce, sriracha, sugar and tamari in a small bowl. Whisk in the sesame oil until well blended. Place all the other salad ingredients together in a large bowl—reserving a small amount of peanuts and cilantro for garnish. Add the dressing, toss well, garnish and serve.
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