Chilled sesame-ginger soba with cabbage, edamame and crisp veggies, brightened by rice vinegar and toasted sesame.
# What You Need:
→ Noodles
01 - 10 oz soba noodles or thin wheat noodles
→ Vegetables
02 - 2 cups shredded red cabbage
03 - 1 cup shredded carrots
04 - 1 cup shelled edamame, cooked and cooled
05 - 2 green onions, thinly sliced
06 - 1 tablespoon toasted sesame seeds
07 - 1 small cucumber, julienned
08 - Fresh cilantro leaves (optional)
→ Sesame Ginger Dressing
09 - 3 tablespoons toasted sesame oil
10 - 2 tablespoons soy sauce (use tamari for gluten-free)
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon tahini or peanut butter
13 - 1 tablespoon maple syrup or honey
14 - 1 tablespoon fresh ginger, finely grated
15 - 1 clove garlic, minced
16 - 1 teaspoon chili flakes or sriracha (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a boil and cook the soba or wheat noodles according to package directions until al dente. Drain and rinse thoroughly under cold water until the noodles are completely cool; set aside.
02 - Combine toasted sesame oil, soy sauce, rice vinegar, tahini (or peanut butter), maple syrup (or honey), grated ginger, minced garlic and chili flakes (if using) in a small bowl. Whisk until the mixture is smooth and emulsified.
03 - In a large mixing bowl, add the cooled noodles, shredded red cabbage, shredded carrots, cooked edamame, julienned cucumber and sliced green onions. Toss to distribute the ingredients evenly.
04 - Pour the sesame ginger dressing over the noodle and vegetable mixture and toss gently until everything is evenly coated.
05 - Divide the dressed noodle mixture among four bowls. Sprinkle with toasted sesame seeds and garnish with cilantro leaves and additional green onions if desired. Serve chilled.
