Soba Noodles with Carrots and Peanuts
Cook the noodles in boiling salted water until al dente.
Peel the carrots and cut into matchsticks. Rinse the cilantro, dry, and coarsely chop the leaves. Peel and finely grate the ginger. In a dry wok, cook the peanuts until golden brown. Remove and coarsely chop. Coat the wok with oil and cook the ginger with the carrots.
Drain the pasta, and toss with the cilantro, nuts, and vegetables. Season to taste with the soy sauce, chili flakes, and lime juice. Serve on plates with a slice of lime.