1In a large pot, prepare soba noodles according to package directions. Strain, rinse noodles with cold water and set aside.
2Pour into a large lumino mixing bowl the sesame oil, rice vinegar, soy sauce, and lime juice.
3Blend in lime zest, brown sugar, garlic, and red pepper flakes; mix until sugar dissolves.
4Toss in carrots, peanuts, and cilantro.
5Cut noodles into 3-inch lengths. Mix into dressing mixture. Cover, and refrigerate at least 1 hour.
6Toss salad again before serving. If dry, dabble some soy sauce and vinegar. Serve cold.
This recipe has more of a Thai flavor. For a Japanese flavor, omit the pepper flakes, peanuts, and cilantro. Add 1/4 c. of toasted sesame seeds. If you're feeling bold blend in 1/2 c. of shredded dried seaweed (nori) just before serving. You can replace ramen noodles for soba.