Thai Cold Noodle Salad

A spicy, Thai-inspired soba noodle treat
that's great for picnics and barbecues.
For a Japanese inspired version,
omit the pepper flakes, peanuts,
and cilantro; and add toasted sesame seeds.

Ingredients:
15 ounces dried soba noodles
1 1/2 teaspoons dark sesame oil
1/3 cup rice vinegar
1/3 cup soy sauce
juice from one lime
zest of one lime
2 tablespoons brown sugar
2 cloves garlic, minced
2 teaspoons red pepper flakes, or to taste (optional)
1 cup finely grated carrot
1/4 cup coarsely chopped salted peanuts
1/2 cup chopped fresh cilantro

Directions:
In a large pot, cook soba noodles
according to package directions.
Drain, rinse noodles with cold water,
and set aside.
Pour into a large bowl the sesame oil,
rice vinegar, soy sauce, and lime juice.
Mix in lime zest, brown sugar, garlic,
and red pepper flakes;
stir until sugar dissolves.
Toss in carrots, peanuts, and cilantro.
Cut noodles into 3-inch lengths.
Stir into dressing mixture.
Cover, and refrigerate at least 1 hour.
4Toss salad again before serving.
If dry, splash with soy sauce and vinegar.
Serve cold.