Ingredients

The following ingredients have 12 Servings
  • 9.5 oz package of Soba Noodles (I choose organic, gluten free)
  • 1 1/2 cups red pepper (julienned (one large or two small peppers))
  • 1 1/2 cup snow peas
  • 5 green onions sliced thinly (white and green parts, plus additional for garnish)
  • 1 cup matchstick carrots
  • 2 tablespoons sesame seeds ((toasted if desired), and additional for garnish)
  • 1/2 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 1 teaspoon soy sauce (reduced sodium preferred)
  • 1 teaspoon grated ginger
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper (more or less according to your heat tolerance)

Instruction

  • Add soba noodles to rapidly boiling water. Cook for 4 minutes. Drain and remove to a bowl. Refrigerate and allow to chill.
  • Add sesame seeds to a skillet and heat over medium heat, stirring frequently, until browned and aromatic. Remove seeds from skillet or seeds will continue to cook.
  • Steam red pepper and snow peas for 3 to 4 minutes. While steaming, prepare a cold-water bath by adding cold water and ice to a bowl. Add steamed vegetables to cold water. Drain when cooled.
  • Prepare vinaigrette by adding all ingredients to a jar or bowl. Shake or whisk to combine.
  • In a large bowl, combine noodles, steamed vegetables, matchstick carrots, green onion and sesame seeds.
  • Pour vinaigrette over salad until thoroughly coated.
  • Refrigerate any leftover vinaigrette or salad in a covered container.
  • This salad may be made a day in advance.