Ready in 10 minutes, these sesame soba noodles are crisp and fresh with cabbage, carrots and bell peppers. Enjoy the leftovers cold from the fridge.
- 6 ounces soba noodles
- Juice of 1 lime
- 1/3 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon tahini
- 1 tablespoon minced ginger
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 scallions, thinly sliced
- 1/3 cup chopped cilantro leaves
- 3 tablespoons toasted sesame seeds
- Cook the soba noodles according to package instructions in a large saucepan of salted boiling water, stirring occasionally to prevent the noodles from sticking together. Transfer the noodles to a strainer and rinse with cold water. Put the noodles in a large bowl.
- For the sesame ginger sauce, whisk together the lime juice, soy sauce, rice vinegar, sesame oil, tahini, ginger, garlic, red pepper flakes, salt and pepper in a small bowl. Stir into the soba noodles.
- Then fold the cabbage, carrots, red peppers, scallions, cilantro and sesame seeds into the noodles.
Store leftovers in an airtight container in the refrigerator up to 4 days.
Keywords: soba noodles, soba noodle recipe, sesame soba noodles