Soba Noodle Salad

Sesame Honey Soba Noodle Salad

Ingredients

Noodle Salad

• 8 oz (227g) wheat soba noodles, dry
• 1 red bell pepper, thinly sliced
• 115g carrots, shredded
• 2 Persian cucumbers, thinly sliced
• 175g purple cabbage, finely shredded
• 1 red onion, very thinly sliced
• 50g rice vinegar, for pickling the onion

Dressing

• 10g garlic, finely grated
• 10g fresh ginger, finely grated
• 30g sesame oil
• 10g sesame seeds
• 30g honey
• 10g rice vinegar

Instructions

1. Pickle the onion: Thinly slice the red onion and place it in a bowl or jar. Pour over 50g rice vinegar and toss well. Let it sit for at least 15–20 minutes, tossing occasionally.
2. Cook the soba: Cook the noodles according to the package directions until just tender. Drain and rinse thoroughly under cold water to stop the cooking and remove excess starch. Drain well.
3. Make the dressing: Whisk together the garlic, ginger, sesame oil, sesame seeds, honey, and 10g rice vinegar until well combined.
4. Build the salad: Add the cooled soba noodles, bell pepper, carrots, cucumber, cabbage, and pickled red onion to a large bowl.
5. Dress: Pour the sesame honey dressing over everything and toss thoroughly until the noodles and vegetables are evenly coated.
6. Chill and serve: Refrigerate for at least 20–30 minutes before serving. Give it another toss right before eating.

Nutrition Per Serving, Makes 6

Calories: 274

Protein: 8g

Carbohydrates: 47g

Fat: 7g

Fiber: 4g