Chilled soba with crisp vegetables and a bright sesame-ginger dressing, easy, vegetarian, ready in 25 minutes.
# What You'll Need:
→ Noodles
01 - 7 oz soba noodles (dry)
→ Vegetables
02 - 1 medium cucumber, julienned
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 2 green onions (scallions), thinly sliced
06 - 1 cup shredded red cabbage
07 - 2 tablespoons toasted sesame seeds
→ Sesame Ginger Dressing
08 - 3 tablespoons soy sauce
09 - 2 tablespoons rice vinegar
10 - 1½ tablespoons toasted sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tablespoon tahini or smooth peanut butter (optional)
15 - 1 teaspoon sriracha or chili sauce (optional)
→ Garnishes
16 - Small handful fresh cilantro leaves
17 - 1 tablespoon toasted sesame seeds, extra
18 - Lime wedges (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil, add soba noodles and cook until just tender according to package instructions (about 4–5 minutes). Drain in a colander and immediately rinse thoroughly under cold running water to stop cooking and remove surface starch; drain well and set aside.
02 - In a medium bowl whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic and tahini or peanut butter if using until smooth; stir in sriracha to taste. Adjust seasoning as needed.
03 - In a large mixing bowl combine the cooled soba noodles with julienned cucumber, carrot, thinly sliced bell pepper, sliced green onions and shredded red cabbage; sprinkle in the toasted sesame seeds and toss gently to distribute evenly.
04 - Pour the sesame ginger dressing over the noodle and vegetable mixture and toss gently but thoroughly until all components are evenly coated.
05 - Divide the mixture among bowls or plates; finish with extra toasted sesame seeds, fresh cilantro and lime wedges if desired. Serve chilled or at room temperature.
