Robin's Nest Noodles
Inspired by the colors of a budding spring and work of the chirping birds
- 1 pound soba noodles
- 2 tablespoons sesame oil, plus more for noodles
- 1/4 cup soy sauce
- 2 tablespoons Chinese rice vinegar
- 2 tablespoons Chinese sesame paste (not the same as tahini)
- 1 tablespoon peanut butter
- 2 teaspoons sugar
- 1 tablespoons spoon freshly grated ginger
- 1 small clove garlic, grated
- 2 teaspoons chili sauce, or more to taste
- 1/2 seedless cucumber, julienned
- 1 purple turnip, thinly sliced
- Large handful shiso or mint leaves
- 1/2 cup roasted peanuts, chopped
- 1 tablespoons toasted sesame seeds
- Lime, for serving
Cook noodles according to package instructions. Drain, rinse under cold running water and splash with a bit of sesame oil. Set aside.
Whisk sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger garlic and chili sauce together in a medium mixing bowl to form a nice pourable consistency. If mixture is too thick - thin slightly with a bit more vinegar or a spritz of lime juice. Toss noodles with sauce and divide between serving plates. Top with cucumber, turnip and herbs. Sprinkle with peanuts and sesame seeds. Serve with a wedge of lime.