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Soba Noodle Salad

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This is feeding: 6 people
Author: Hannah Che @hannah__chia

Ingredients

Noodles

  • 10 oz Soba Noodles ensure 100% buckwheat if Gluten-free
  • 2 cups Red Cabbage Shredded
  • 1 3/4 cups Carrot shredded
  • 1 3/4 cups Cucumber thinly sliced
  • 1 cup Cilantro or parsley, finely chopped
  • 1/4 cup Green Onions for garnish, thinly sliced
  • Toasted Sesame Seeds or peanuts, for garnish

Sesame Sauce

  • 5 tbsp Tahini
  • 1/4 cup Water
  • 1-2 tbsp Maple Syrup
  • 1 tbsp Sesame Oil optional
  • 2 tbsp Lime Juice
  • 2 tbsp Sriracha or chili sauce
  • 5 tbsp Tamari or soy sauce if non gluten
  • 1/2 inch Ginger finely minced
  • 2 cloves Garlic minced

Instructions

  • Bring a large pot of water to boiling and cook the soba noodles according to package instructions. Drain and rinse in cold water.
  • Rinse and chop all the vegetables. Set aside in a large bowl.
  • For sesame sauce, whisk all ingredients in a small bowl until combined. Add additional water if needed. (The sesame oil is optional but is recommended for flavor.)
  • To assemble, toss veggies with the sauce until coated. Add in soba noodles and mix gently until all combined. Taste and add more tamari/lime juice/sriracha as needed.
  • Garnish with toasted sesame seeds and green onions and serve.

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