Perfect for noodle lovers this is a quick and flavorful dish that can be eaten alone or accompany a BBQ

Preparation time: 30 minutes

What you need:

15 oz (200g) dried soba noodles (these are buckwheat noodles, but you can also use wheat noodles such as udon, or even spaghetti)

4-5 tablespoons sesame oil

⅓ cup (80ml) rice vinegar

⅓ cup (80ml) low-sodium soy sauce

1 lime, juiced

2 tablespoons brown sugar

2 garlic cloves, minced

1-2 teaspoons red pepper flakes (add more if you like it hot!)

1 cup (130g) carrots, thinly sliced or chopped

1 cup (130g) peas (fresh or frozen peas are best; if fresh, the need to be cooked)

1 bunch fresh cilantro, chopped (you can substitute with parsley)

¼ cup (70g) peanuts, chopped (I prefer salted, but it’s up to you!)

Sesame seeds to garnish

How to do it:

Break noodles in half and cook them in a large pot according to package directions.  Drain and rinse with cold water, mix in 3-4 tablespoons sesame oil so they don’t stick, set aside.

Mix 1-2 tablespoons sesame oil, rice vinegar, soy sauce, and lime juice in small bowl; add  brown sugar, garlic, and red pepper flakes; stir until sugar dissolves.

Toss in carrots, cilantro, and peanuts.

Put noodles in a large bowl, add peas and pour dressing over the noodles; stir well (using your hands is easiest)

Cover, and refrigerate for at least 1 hour.

Toss salad again before serving. If dry, add a bit more soy sauce and vinegar.

Sprinkle with sesame seeds. Serve cold.

Enjoy!