A vibrant and flavorful noodle salad with a Thai-inspired twist, perfect for any occasion.
Cook the soba noodles in a large pot of boiling salted water until tender.
Rinse the noodles under cold water after cooking to stop the cooking process and remove excess starch.
In a mixing bowl, whisk together the sesame oil, soy sauce, honey, chili flakes, lime juice, and grated ginger to make the dressing.
Taste the dressing and adjust the seasoning to your preference before combining with the salad.
Heat a sauté pan over medium heat and lightly sauté the red bell pepper slices for 2-3 minutes.
Keep the bell peppers slightly crunchy for a nice texture in the salad.
Combine the cooked noodles, sautéed bell peppers, snap peas, and green onions in a large mixing bowl.
Toss the ingredients gently to avoid breaking the noodles.
Pour the dressing over the salad and toss well to coat evenly.
Use your hands or salad tongs to ensure the dressing is evenly distributed.
Garnish with fresh cilantro leaves and serve immediately or chill for later.
Chilling the salad allows the flavors to meld together for a more intense taste.
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