# What You’ll Need:
→ Noodles
01 - 7 oz (about 200 g) soba noodles
→ Vegetables
02 - 1 medium cucumber, julienned
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 2 green onions, thinly sliced
06 - 1 cup shredded red cabbage
07 - 2 tablespoons toasted sesame seeds
→ Sesame Ginger Dressing
08 - 3 tablespoons soy sauce
09 - 2 tablespoons rice vinegar
10 - 1 1/2 tablespoons toasted sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon finely grated fresh ginger
13 - 1 garlic clove, minced
14 - 1 tablespoon tahini or smooth peanut butter (optional)
15 - 1 teaspoon sriracha or other chili sauce (optional)
→ Garnishes
16 - 1/4 cup fresh cilantro leaves
17 - 1 tablespoon toasted sesame seeds, extra for topping
18 - Lime wedges, for serving (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil, add soba and cook until just tender according to package directions (about 4–5 minutes). Drain in a colander, rinse thoroughly under cold running water to stop cooking and remove starch, then drain well and set aside in a large mixing bowl.
02 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic and optional tahini or peanut butter and sriracha in a small bowl until smooth; taste and adjust balance of salt, acid and heat.
03 - Add julienned cucumber, carrot, sliced bell pepper, green onions, shredded cabbage and toasted sesame seeds to the chilled noodles and toss gently to distribute the vegetables evenly.
04 - Pour the dressing over the noodle and vegetable mixture and toss gently with tongs or two forks until everything is evenly coated and the dressing clings to the strands.
05 - Portion into bowls or on plates, sprinkle with extra toasted sesame seeds, garnish with cilantro and serve with lime wedges; serve chilled or at room temperature.
