I Like to Cook. Sorry if You Don't.: Soba Noodle Salad with Mango and Red Pepper

This is the point in the summer where, if I'm going to be completely honest with you, I'm over it. I'm done. Throwing in the (beach!) towel, if you will. I can't be the only one. Seasonal ADD? Is that such a disorder? Will they ever find a cure?

I'm just ready to buy new jeans and cozy up in a sweatshirt. I want crisp leaves and pumpkins. I want to buy fall scented candles (OMG). Pumpkin beer? AND it's just about time for apples and that means apple desserts. See what I mean? You're totally agreeing with me, I can see it in your face! That's right... I can SEE YOU. Just kidding. Actually, I used to get nervous when I was a really little kid that people might be able to see me through photographs. Sometimes I tried real hard to see others through pictures of myself. Creepy kid stuff.

But back to my sudden preoccupation with all things autumn. It's unfortunate, because there is still some summer left. The more level-headed of us have not yet given up on it! Barbecues are still happening all around us! I know this, because I had a barbecue-type event at my home last Friday. This was in fact a "barbecue-type" event, due to serious lack of grilling that occurred after our resident deck-squirrel chewed a hole through the propane tube. The deck-squirrel has been hanging around all summer, I guess just waiting for the timing to be right.

But what does one make a side dish for a barbecue-type event, when even one more thought of pasta salad just seems unreasonable?

Confession. I STOLE this from the original recipe. I wanted you to see how delicious this looks.
I didn't get a picture of mine. I was too busy drinking beer and eating these things.

Soba noodles.

Well, soba noodle salad to be exact. Type that into Google! What comes up? This recipe. So I had to try it. I will say, I found there to be way too much dressing, so I would suggest making the dressing, tossing everything together, and then adding to your taste. A bit more advice: I'd say the lime was the strongest, so definitely don't overdo it. Cut the mango into decent sized pieces; mine got lost in the mix. But other than that, the flavors were great and pretty complex. They don't muddle together and remain fairly distinct.

Soundtrack: Pure, unadulterated, disco funk. Old school status. Spun by Greg D

Greg D. - Live at Triumph Brewery, Philadelphia, PA 08.20.2011 by Greg D.

Soba Noodle Salad with Mango & Red Pepper
Made with slight adaptations from Garrett McCord's original recipe found on Simply Recipes
(Serves 12 as a side)

3/4 c rice vinegar
1/4 c sugar
3/4 tsp salt
3 large garlic cloves, minced
1 jalapeno, seeded and minced
3 tbsp fresh lime juice
zest of 1 lime
1 tbsp sesame oil
12 oz soba noodles
2 large red bell peppers, chopped
1 large mango, cut into pieces
1 c fresh basil, chopped
1 c fresh mint, chopped
1 c roasted, salted peanuts, chopped

Cook soba noodles, to al dente, according to package directions. Drain and rinse with cool water. Set aside.

Meanwhile, in a medium saucepan, heat the rice vinegar, sugar and salt for 2 minutes, whisking until sugar is dissolved. Whisk in garlic and jalapeno. Set aside and allow to cool. Once cooled, whisk in lime juice, zest, and sesame oil.

In a large bowl, combine sesame noodles, mango, and red pepper. Begin to toss in dressing slowly, until noodles are flavored. You may not use all of the dressing.

Toss in basil, mint and peanuts (unless storing overnight, then add basil, mint and peanuts immediately before serving) and serve.