Cold sesame-ginger noodles with cabbage, carrots, edamame, cucumber and toasted sesame for a light, vegan-friendly bowl.
# Ingredient List:
→ Noodles
01 - 300 g (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, for garnish (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, for heat)
# Steps:
01 - Cook the soba noodles according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
02 - In a small bowl, whisk together all the sesame ginger dressing ingredients until smooth and emulsified.
03 - In a large mixing bowl, combine the cooled noodles, shredded cabbage, carrots, edamame, cucumber, and green onions.
04 - Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
05 - Divide the noodle bowl among four serving bowls.
06 - Garnish with toasted sesame seeds, cilantro leaves, and extra green onions if desired. Serve cold.
