Recipe for soba noodles with salmon

Karoline Boehm Goodnick for The Boston Globe

Serves 4

3 tablespoons seasoned rice vinegar
tablespoons soy sauce
1 tablespoon light brown sugar
Juice of 1 lime
1 teaspoon toasted sesame oil
½ teaspoon crushed red pepper
2 tablespoons canola oil
Salt and black pepper, to taste
8 ounces dried soba noodles
2 large carrots, thinly sliced
on the diagonal
3 cups cooked cabbage-fennel
3 scallions, green parts only, chopped
4 tablespoons chopped fresh
2 pieces cooked salmon, separated into large flakes
¼ cup dry-roasted peanuts, coarsely chopped

1. In a bowl large enough to hold the noodles, combine the rice vinegar, soy sauce, brown sugar, lime juice, sesame oil, and red pepper. Whisk in the canola oil. Taste for seasoning and add more salt and red pepper, if you like.

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2. In a large pot of boiling salted water, cook the soba noodles for 8 minutes. When the noodles are not quite done, add the carrots to the pot. Cook them with the noodles until the noodles are tender but still have some bite. Drain into a colander and rinse with cold water. Drain again, shaking the colander to remove excess moisture.

3. Add the noodles and carrots to the dressing and toss gently. Add the cabbage-fennel mixture, scallions, 2 tablespoons of the cilantro, salmon, salt, and black pepper. Divide the noodle mixture among 4 shallow bowls and garnish with peanuts and the remaining 2 tablespoons cilantro.  Lisa Zwirn