This would be far too salty with the original quantities. I listened to other reviewers and cut the soy by 75% and it was still a little too salty for my tastes. I also added some sugar snaps for a little crunch and swapped the vinegar for balsamic (but less than 1/4 of the original). I probably won't make this again without a lot of substitutions and/or changes.
This Asian noodle salad can be easily halved for a weeknight side dish. Serve chilled or at room temperature.
Yield: Makes 6 to 8 servings
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- 2 large cucumbers
- 1 cup soy sauce
- 1/2 cup coconut milk
- 1/2 cup rice wine vinegar
- 1/2 cup chunky peanut butter
- 4 garlic cloves, minced
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 1 (16-ounce) package soba noodles or angel hair pasta, cooked
- 1 (8-ounce) package shredded fresh carrot
- 6 green onions, cut diagonally into 1 1/2-inch pieces
- Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.
- Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.
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