Ingredients

The following ingredients have 3 Servings
  • 6 ounces soba noodles
  • 1 cup carrots (shredded)
  • 1 cup edamame beans (shelled and cooked)
  • 1 cup red bell pepper (thinly sliced)
  • 1 cup english cucumber (thinly sliced, seeds removed)
  • ½ cup sugar snap peas (cut in half diagonally)
  • ½ cup red cabbage (thinly sliced)
  • ¼ cup green onions (thinly sliced on a bias)
  • 2 teaspoons sesame seeds (toasted)
  • ⅓ cup cilantro (fresh)
  • black pepper (as needed)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • ¼ cup orange juice
  • 1 tablespoon lime juice
  • zest of 1 lime
  • ½ teaspoon sugar
  • 1 ½ teaspoons sriracha (or to your spicy level liking)
  • 1 clove garlic (minced)
  • 1 tablespoon sesame oil
  • 3 tablespoons grapeseed oil (or olive oil)

Instruction

  • In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the manufacturer's instructions, about 4 minutes.
  • Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
  • In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
  • In a medium-sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.
  • Gradually add the sesame oil and whisk until combined. Then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.
  • Pour dressing over the soba salad and add sesame seeds and cilantro, toss to combine.