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The Boston Globe

Food & dining

sunday supper

Recipe for soba noodles with salmon

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

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