30-Minute Chilled Somen Noodle Salad
Cold somen noodles tossed with grated carrots, bell pepper, and spinach in a bright ginger-cilantro vinaigrette. Topped with toasted peanuts, coconut, and green onion. Requires 3 hours refrigeration before serving, making it ideal for make-ahead meals and warm weather dining.
Ingredients
- 6 ounces somen noodles, dried
- 2 small carrots, finely grated
- ½ cup red bell pepper, diced
- 1 cup baby spinach, chopped(optional)
- fresh cilantro, sprigs for garnish
- lime, wedges for garnish
- 2 teaspoons honey
- 1 tablespoon gingerroot, freshly grated
- ⅝ cup rice vinegar, mild
- 1 tablespoon lime juice, fresh
- 1 tablespoon sesame oil, regular or toasted
- 1 small garlic clove, minced
- 1 pinch salt
- ½ teaspoon curry powder
- ½ cup fresh cilantro, minced, not dried
- ¼ cup green onion, sliced
- ¼ cup peanut, dry roasted salted, chopped coarselycashew1:1nutspeanuts-freeadds tree_nuts
similar crunch
- ¼ cup coconut, grated toasted
Instructions
- 1
Toast the peanuts and coconut until fragrant and let cool completely.
- 2
Cook somen noodles according to package directions.
- 3
Drain and rinse under cool water, then set aside.
- 4
Grate the carrots and add diced bell pepper and chopped spinach to a serving bowl.
- 5
Prepare dressing by blending honey, ginger, rice vinegar, lime juice, sesame oil, garlic, salt, and curry powder until well combined.
- 6
Toss dressing with vegetables and cooked noodles.
- 7
Refrigerate at least 3 hours.
- 8
Stir together peanuts and coconut.
- 9
Serve salad with peanut-coconut mixture on the side, garnished with cilantro sprigs and lime wedges if desired.
Tips
Toast peanuts and coconut together or separately to control doneness.
Rinse noodles thoroughly with cool water to remove starch and prevent clumping.
For best flavor, use fresh ginger and cilantro rather than dried or jarred alternatives.
Serve peanut-coconut mixture on the side to maintain crispness.
Good to Know
Refrigerate in airtight container up to 2 days. Keep peanut-coconut topping separate until serving to maintain texture.
Prepare noodles, vegetables, and dressing up to 1 day ahead. Assemble and refrigerate at least 3 hours before serving. Toast peanuts and coconut no more than 4 hours ahead.
Serve chilled as a light main course or side dish. Garnish individual portions with cilantro and lime wedges. Offer peanut-coconut mixture on the side.
Common Mistakes
Do not skip the 3-hour refrigeration to avoid warm, limp noodles.
Do not add peanuts and coconut until serving to avoid sogginess.
Do not use dried cilantro in place of fresh to avoid bitter, dusty flavor.
Do not rinse noodles with warm water to avoid overcooking and mushiness.
Substitutions
Nut-Free Alternatives
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