{"id":12101,"date":"2010-04-15T22:51:10","date_gmt":"2010-04-16T02:51:10","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12101"},"modified":"2010-04-15T23:08:04","modified_gmt":"2010-04-16T03:08:04","slug":"asian-soba-noodle-salad-with-mint-%e3%83%9f%e3%83%b3%e3%83%88%e5%85%a5%e3%82%8a%e3%82%a2%e3%82%b8%e3%82%a2%e3%83%b3%e8%95%8e%e9%ba%a6%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12101&lang=en","title":{"rendered":"Asian Soba Noodle Salad with Mint
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Asian Soba Noodle Salad with Mint<\/strong>
\nApril 10, 2010<\/em><\/p>\n

I get a craving for soba salad once in a while. I just love the combination of soba noodle, crunchy vegetables and rich peanut butter dressing. This time I added something unusual, chopped mint leaves. This was absolutely wonderful. The mint gives a really refreshing flavor as you can imagine. The idea came from the spring roll I order at my favorite Vietnamese restaurant. I’m always amazed by how much the fresh mint leaves enhance the whole flavor. I like mint leaves in various salads, and I can’t wait to start growing mint in the backyard again this year. Maybe next weekend I’ll go buy some to plant. <\/p>\n

Salad Ingredients: soba noodle, shrimp, carrot, snow peas, spouts, sesame seeds, green onion, mint
\nDressing: peanut butter, brown sugar, rice vinegar, soy sauce, lime juice, salad oil, salt, pepper<\/p>\n

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\n2010\u5e744\u670810\u65e5<\/em><\/p>\n

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Asian Soba Noodle Salad with Mint April 10, 2010 I get a craving for soba salad once in a while. I just love the combination of soba noodle, crunchy vegetables and rich peanut butter dressing. This time I added something unusual, chopped mint leaves. This was absolutely wonderful. The mint gives a really refreshing flavor […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-12101","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12101"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12101\/revisions"}],"predecessor-version":[{"id":12200,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12101\/revisions\/12200"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}