Description
A chilled soba noodle dish chock full of veggies and a flavorful soy sesame dressing.
Ingredients
Units
Scale
- 6 ounces buckwheat soba noodles
- 1 carrot, peeled into ribbons using a vegetable peeler
- 2 cups snap peas
- 1/2 green bell pepper, thinly sliced
- 2-3 stalks green onion, thinly sliced
- 1/4 cup cilantro, roughly chopped
- 2 tablespoons light soy sauce (can be substituted with regular soy sauce)
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame seeds + extra for garnish
Instructions
- Cook soba noodles according to box instructions. Drain and rinse thoroughly with cold water until chilled. Keep in the fridge until ready to use.
- Make the dressing: In a small bowl whisk together soy sauces, sesame oil, rice wine vinegar, sesame seeds, half of the green onion and half of the cilantro.
- In a large bowl, toss together chilled noodles, dressing, snap peas, carrots, bell pepper, and remaining green onion and cilantro.
- Plate as desired. Garnish with sesame seeds and any remaining green onion and cilantro.
- Prep Time: 5 minutes
- Cook Time: 5 minutes