Ginger and carrot are two ingredients that are always delicious together, and these Ginger-Carrot Soba Noodles are no exception.
Serves 2 as an entrée and 4 as a side
In a small mixing bowl, blend the ginger, garlic, and chili paste. Then add the Tamari, rice vinegar, Mirin, and sugar. Once everything is mixed together, gradually add the oil, continuously stirring. Set aside.
Bring a medium-sized pot of water to a boil. Once the water is boiling, add the carrots and let them cook only until they’re a bit soft, about 30 seconds. Do not pour this into a drainer, as we’ll be re-using the water for the noodles — use a slotted spoon, or small strainer to remove them from the water and add them to a large mixing bowl. Set aside.
Let it come to room temperature and then refrigerate. (I like to serve this cold, as a “salad” of sorts, but it's also nice at room temperature.
Usually Soba noodles come in a package with a few separate bundles. One bundle should be about 3 to 4-ounces.