Cold Sesame Ginger Soba Noodles

Cold Sesame Ginger Soba Noodles

DATE: September 27, 2022
  • Dairy-Free
  • dinner
  • Gluten-Free
  • lunch
  • meal type
  • vegan
This salad is perfectly balanced with the exotic blend of ginger and sesame. It’s super versatile and quick to prepare. You can use as many vegetables as you like to turn this into a full vegan meal or add your favorite meat/protein. Sometimes I add cooked shiitake mushrooms, peppers or bok choy for added texture. Whatever vegetable I have in the refrigerator or garden does the trick. Below is the standard version I make because I generally have all these vegetables at the ready. Note: Not all soba noodles are gluten-free. Look for 100% buckwheat soba noodles when shopping
Accent Graphic
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Featured product

Spice Spice Baby

Spice Spice Baby

Asian 6 Spice
Ingredient Graphic
  • 8 oz buckwheat soba noodles
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1 cup red cabbage, thinly shaved
  • 1 tsp chili sesame oil (or more depending on spice level)
  • 1 tbsp vegetable oil
  • 2 tbsp minced ginger
  • 4 cloves garlic, minced
  • ½ cup tamari sauce
  • 2 tbsp rice vinegar
  • 3 tbsp honey
  • 1 tbsp Healthy On You® Spice Spice Baby spice blend
  • Black and white sesame seeds for garnish
  • Chopped scallions for garnish

Directions

  1. Cook soba noodles per the package instruction. Drain and rinse several times and set aside.
  2. Combine the sesame oil, vegetable oil, ginger, garlic, tamari, rice vinegar, honey, and the Spice Spice Baby spice blend together in a large bowl and whisk to combine.
  3. Add the noodles and all vegetables to the bowl and toss
  4. Garnish with sesame seeds and scallions
  5. Eat room temperature or refrigerate for later

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