Cold Soba, Sesame and Carrot Salad

OH THANK GOODNESS IT'S FRIDAY!! Can you tell I am happy it's finally the end of the week? Yesterday and today are the two days I have been looking forward to all month and they could not have come soon enough! Last's night's dinner at Comme Ca was everything I hoped and dreamed it would be...and more. I think I am going to be in a three day food coma. I brought my camera with me, took (dark) pictures and will hopefully be posting my thoughts before the weekend is over. I am also so incredibly excited for tonight because I get to see two of my favorite artists live! Adele is playing at the Wiltern and James Morrison is opening the show. The last time I saw Adele live I was completely blown away that her voice is just as beautiful (if not better) live than on the album. I know I go on and on about Adele, but she is just so amazingly talented, you really all should get to know this wonderful artist. I just know it's going to be an amazing night.

Ok, I am going to stop blabbing about seeing this show. Let's talk about the salad now, shall we? I found it the other day on one of my favorite websites The Kitchn. I often think they are in my head and know exactly what I am feeling like eating or what I have in my kitchen that I need to use up. Like I said, when I made the fritters the other day, I kind of went around the farmers market picking up produce without really knowing what I would be doing with it. I had a bunch of carrots left over after the fritters and used some of them up in the salad. The rest I just munched on which I love because to me carrots are quite the addictive snack. I love the simplicity of flavors in this salad and I think it is a good starting off point for a salad of this nature. I added a little bit of honey to sweeten up the dressing and I think I will definitely make this again with even more vegetables. The recipe calls for just the green parts of the scallions, but I used the whole thing. I didn't toast the sesame seeds, mostly because I was feeling lazy. As usual, I reduced the amount of ingredients in this recipe for just me. I didn't have the mugwort soba called for in the recipe, so I just used a single serving of regular soba and adjusted the other ingredients accordingly. This is definitely a recipe that is to taste so the measurements are all approximate. Feel free to add or subtract whatever you want. Ok, I know I have been going on and on about how fabulous the end of my week has been. What do you guys have planned for the weekend?

Cold Soba, Sesame, and Carrot Salad
(Adapted from The Kitchn)

1 serving soba
2 carrots
2 scallions
1 teaspoon sesame oil, or to taste
1 tablespoon rice vinegar, or to taste
2 teaspoons soy sauce, or to taste
1 teaspoon honey, or to taste
Sesame seeds

Cook the noodles 4-5 minutes, or according to package instructions. Drain and toss with a small amount of vegetable oil to keep them from sticking together. Put the noodles in the refrigerator to cool.

Peel the carrots and shave with a peeler (or mandoline if you have one). You should have a cup of loose carrot shavings. Thinly slice the scallions.

Whisk together the sesame oil, vinegar, and soy sauce and taste. Adjust to taste. Toss the chilled noodles together with the dressing. Add the carrots and scallions and sesame seeds and toss. Serve chilled or at room temperature.