Asian Noodle Salad with Chilies and Peanuts
Servings 4-6
1 pound dried soba noodles or spaghetti
1/4 cup sesame oil
1/4 cup soy sauce
2 tablespoons sugar
1-1/2 tablespoons balsamic vinegar or red wine vinegar
2 teaspoons salt
1 cup chopped fresh cilantro
8 green onions, thinly sliced
2 to 3 red or green jalapeno chilies, seeded, veins removed, minced (about 2 tablespoons)
1-1/2 cups lightly salted dry-roasted peanuts, coarsely chopped (about 7-1/2 ounces)
Cook noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water until cool. Drain well. Transfer to large bowl. Combine sesame oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add to noodles. Add chopped fresh cilantro, green onions and jalapeno chilies and mix well. Sprinkle chopped peanuts over salad and serve.
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