Asian Noodle Salad With Chilies And Peanuts
|Dried soba noodles/Spaghetti||1 Pound|
|Oriental sesame oil||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Balsamic vinegar/Red wine vinegar||1 1⁄2 Tablespoon|
|Chopped fresh cilantro||1 Cup (16 tbs)|
|Green onions||8 , thinly sliced|
|Jalapeno chilies||3 , seeded, veins removed and minced (Use Red Or Green Variety)|
|Lightly salted dry roasted peanuts||1 1⁄2 Cup (24 tbs), coarsely chopped|
Cook noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
Rinse noodles with cold water until cool.
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. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
Sprinkle chopped peanuts over salad and serve.