Cold sesame noodles with ginger-tahini dressing, cabbage, edamame and cucumber. Ready in 30 minutes.
# What You Need:
→ Noodles
01 - 10 oz soba noodles or thin wheat noodles
→ Vegetables & Seeds
02 - 2 cups shredded red cabbage
03 - 1 cup shredded carrots
04 - 1 cup shelled edamame, cooked and cooled
05 - 2 green onions (scallions), thinly sliced
06 - 1 small cucumber, julienned
07 - 1 tablespoon toasted sesame seeds
08 - Fresh cilantro leaves (optional), for garnish
→ 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 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 water to a boil, cook the noodles according to package directions until al dente, drain and rinse thoroughly under cold water to stop cooking and cool the noodles completely.
02 - Combine toasted sesame oil, soy sauce, rice vinegar, tahini or peanut butter, maple syrup, grated ginger, minced garlic and optional chili in a small bowl; whisk until smooth and emulsified.
03 - In a large mixing bowl toss the chilled noodles with shredded cabbage, shredded carrots, cooked edamame, julienned cucumber and sliced green onions until evenly distributed.
04 - Pour the sesame ginger dressing over the noodle and vegetable mixture and toss gently but thoroughly to coat all components evenly.
05 - Divide the dressed noodle mixture into four bowls or serving plates while cold.
06 - Sprinkle toasted sesame seeds over each portion and garnish with cilantro leaves and extra green onions if desired; serve chilled.
