Ingredients:

  • 8 oz (225g) dried noodles (soba, udon, or spaghetti)
  • 1 tbsp (15ml) sesame oil
  • 1 cup (100g) shredded carrots
  • 1 cup (75g) shredded red cabbage
  • 1 cup (100g) edamame (shelled)
  • 1/2 cup (50g) thinly sliced green onions
  • 1/2 cup (50g) chopped bell pepper (any color)
  • 1/2 cup (50g) chopped cucumber (optional)
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (30ml) sesame oil
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tbsp (15g) grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • 2 tbsp (15g) toasted sesame seeds
  • Chopped cilantro or peanuts (optional)

Instructions:

  1. Cook noodles according to package directions. Drain well and rinse with cold water to stop cooking. Toss with 1 tbsp sesame oil and set aside.
  2. Chop all vegetables as listed in the ingredient list.
  3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes (if using).
  4. In a large mixing bowl, combine the cooked noodles, prepared vegetables, and dressing. Toss well to coat.
  5. Cover and chill for at least 15 minutes to allow flavors to meld.
  6. Before serving, garnish with toasted sesame seeds and optional cilantro or peanuts.