2tablespoonscilantroplus more for garnish, chopped
For Salad:
8ouncessoba noodles
1largecarrotpeeled and sliced into long, thin noodles*
½English cucumbersliced into long, thin noodles*
1 cupbroccoli florets
½sweet bell pepperseeded, very thinly sliced
2scallionswhite and pale green parts, thinly sliced on a bias**
1tablespoonsesame seeds
Instructions
In a small bowl combine lime zest, lime juice, brown sugar, fish sauce, sesame oil, ginger, soy sauce, sriracha. Whisk to combine. Set aside.
Fill a medium saucepan with water and bring to a boil. Add noodles and boil 3 minutes -- or according to package instructions. Rinse with cold water. Drain. Rinse again with cold water and drain. Set aside.
Heat a small dry skillet over medium heat. Add sesame seeds and cook stirring constantly, until they begin to get toasty and brown. Remove from heat to cool.
In a large bowl combine soba noodles, carrots, cucumber, broccoli, bell pepper, and scallions. Add sauce and mix to combine. Finish with a sprinkle of sesame seeds and additional cilantro for garnish.
Notes
* there are several methods to make vegetable "noodles". If you have a spiralizer -- use it. A mandoline works well as well as a peeler with thin vertical blades built into the head. You can also use a very sharp knife, but it will be a more tedious process. In that case, just slice the vegetables as thin as possible crosswise. **to slice on a bias, simply rotate your knife to a 45 degree angle and cut vegetables in thin strips.