Ingredients:

  • 8 oz (225g) dried soba noodles (buckwheat noodles) OR spaghetti
  • 1 tbsp vegetable oil
  • 1 cup (100g) shredded carrots
  • 1 cup (100g) julienned cucumber
  • 1/2 cup (50g) thinly sliced red bell pepper
  • 1/2 cup (50g) thinly sliced green onions
  • 1/4 cup (25g) chopped fresh cilantro (coriander)
  • 1/4 cup (25g) toasted sesame seeds
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add soba noodles and cook according to package directions until al dente (usually about 6-8 minutes).
  2. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Toss the noodles with vegetable oil to prevent them from sticking together.
  3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, honey (or maple syrup), garlic, and red pepper flakes (if using) until well combined.
  4. In a large mixing bowl, combine the cooked noodles, shredded carrots, julienned cucumber, sliced red bell pepper, and sliced green onions.
  5. Pour the sesame ginger dressing over the noodle mixture and toss gently to coat evenly.
  6. If desired, add cooked shrimp, shredded chicken, or baked tofu to the salad. Toss gently to combine.
  7. Sprinkle the salad with chopped fresh cilantro and toasted sesame seeds. Chill in the refrigerator for at least 30 minutes before serving (optional, but recommended for enhanced flavor).