Cold sesame-ginger noodles with shredded cabbage, edamame, cucumber and toasted sesame. Ready in 30 minutes.
# What You Need:
→ Noodles
01 - 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 (substitute tamari for gluten-free)
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon tahini or creamy 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)
# Steps:
01 - Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente. Drain and rinse under cold water until fully cooled; shake off excess water and transfer to a large bowl.
02 - In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, tahini (or peanut butter), maple syrup (or honey), grated ginger, minced garlic and chili flakes until smooth and emulsified.
03 - Combine shredded cabbage, carrots, shelled edamame, julienned cucumber and sliced green onions in the bowl with the cooled noodles and toss gently to distribute evenly.
04 - Pour the sesame ginger dressing over the noodle and vegetable mixture. Use tongs or two forks to toss gently but thoroughly so each strand and vegetable piece is evenly coated.
05 - Divide the dressed noodle mixture among four shallow bowls or plates, ensuring even distribution of vegetables and edamame.
06 - Sprinkle toasted sesame seeds over each portion, top with cilantro leaves and additional green onions if desired. Serve chilled.
