Hot Thai Salad

This cold soba noodle salad gets its heat from hot pepper sesame oil, not chili flakes, which means the warmth is smooth and steady rather than sharp and fiery. Mixed with brown rice vinegar and mirin, the dressing hits sweet, sour, salty, and spicy all at once.

Soba noodles have a nutty buckwheat flavor that stands up to the bold dressing better than plain wheat noodles would. Rinse them well after cooking to wash off excess starch and stop them from clumping into a sticky mass in the bowl.

Diced red and green bell peppers add crunch and color, while sliced scallions and fresh parsley bring a green, aromatic freshness. Toasted sesame seeds scattered through the salad pop with nutty flavor in every forkful.

This is a make-ahead salad that actually improves after chilling. The noodles absorb the dressing over time, and the flavors meld and deepen in the fridge.

Kitchen Tips

• Rinse cooked soba under cold water immediately. This stops the cooking, removes surface starch, and chills them for the cold salad.
• Toast the sesame seeds until just golden. They go from toasted to burnt in seconds, so watch them closely.
• Toss the salad with the dressing while the noodles are still slightly warm. Warm noodles absorb more dressing flavor than cold ones.
• Taste and adjust the heat. Hot pepper sesame oil varies wildly in intensity between brands.

Variations

• Add shredded cucumber or edamame for extra crunch and protein.
• Toss in cooked shrimp or shredded chicken to make it a main course.
• Use rice noodles instead of soba for a gluten-free version.