Chilled soba with crisp vegetables and a bright sesame-ginger dressing — light, refreshing, ready quickly.
# Ingredient List:
→ Noodles
01 - 7 oz soba noodles
→ Vegetables
02 - 1 medium cucumber, julienned
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 2 green onions, 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 - 1 1/2 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 - 1/4 cup fresh cilantro leaves
17 - 1 tablespoon toasted sesame seeds (extra)
18 - Lime wedges (optional)
# Directions:
01 - Bring a large pot of salted water to a boil, cook soba until just tender according to package timing (about 4–5 minutes), drain and rinse thoroughly under cold water to stop cooking and remove starch; drain well and transfer to a large mixing bowl.
02 - While noodles cook, julienne cucumber and carrot, thinly slice bell pepper and green onions, and shred cabbage; combine all vegetables in a large bowl and set aside.
03 - 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; stir in sriracha to taste and adjust seasoning.
04 - Add the chilled soba to the vegetables, sprinkle in toasted sesame seeds, then pour the dressing over the mixture and toss gently with tongs or chopsticks until evenly coated.
05 - Divide the dressed noodles among four bowls or plates, finish with extra sesame seeds, cilantro and lime wedges if using; serve chilled or at room temperature.
06 - If refrigerating, store in an airtight container for up to 48 hours and toss gently before serving to redistribute dressing and flavors.
