Ingredients:

  • 225g / 8 oz Soba Noodles (buckwheat noodles)
  • 1 medium red bell pepper, thinly sliced (about 1 cup)
  • 1 medium orange bell pepper, thinly sliced (about 1 cup)
  • 1 large carrot, julienned or shredded (about ¾ cup)
  • 1 cup shredded purple cabbage
  • 1 cup snow peas, trimmed and halved
  • 1/2 cup shelled edamame (fresh or frozen, thawed)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 200g / 7 oz Cooked chicken breast, sliced (or shrimp, or firm tofu, cubed)
  • 1/4 cup toasted sesame seeds (for garnish)
  • 60 ml / ¼ cup Soy sauce (low-sodium preferred)
  • 60 ml / ¼ cup Rice vinegar
  • 30 ml / 2 tablespoons Sesame oil
  • 30 ml / 2 tablespoons Honey (or maple syrup for vegan)
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon Sriracha (or to taste, optional)
  • 2 tablespoons water (or more, to adjust consistency)

Instructions:

  1. Cook soba noodles according to package directions. Drain and rinse under cold water to stop cooking. Drain well.
  2. In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), ginger, garlic, and Sriracha (if using). Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
  3. In a large mixing bowl, combine the cooked soba noodles, red bell pepper, orange bell pepper, carrot, purple cabbage, snow peas, edamame, cilantro, and green onions.
  4. Add the cooked chicken, shrimp, or tofu to the bowl.
  5. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Before serving, toss the salad again. Sprinkle with toasted sesame seeds.