Cold Soba Noodle Salad

SERVINGS: 4
DIETARY: Vegetarian
DIFFICULTY: Very Easy
PREP/COOK TIME: 20 min/15 min

---

Soba Sauce

• 2 tbsp. fresh ginger, peeled and diced fine
  
• 2 tbsp. sesame oil
  
• 1/4 c. rice wine vinegar
  
• 1 tbsp. gochujang (or red chili paste)
  
• 1 tbsp. honey
  
• 1/4 c. liquid aminos (or soy sauce)
  
• 1 lime, juiced
  

Noodle Salad

• 1 package soba noodles (or buckwheat noodles)
  
• 2 red bell peppers, cut into thin strips
  
• 3 cucumbers, cut into thin strips
  
• 1 package shredded carrots
  
• 3 green onions, chopped
  
• 2 tbsp. sesame seeds, toasted
  
• salt and pepper
  

Garnish

• dried seaweed (or nori)
  

1. Place a large pot of salted water on the stove on high heat. Bring to a boil.
   
2. Once the water is boiling, add the soba noodles and stir with a spoon so they do not stick. Cook for about 8 minutes or until the noodles are tender.
   
3. Pour the noodles into a strainer and place the strainer into a bowl of iced water to stop the cooking process of the noodles. Set aside for around 5 minutes or until the noodles are cold.
   
4. Place all of the soba sauce ingredients into a bowl and whisk until completely combined. Put the sauce in the fridge for about 10 minutes.
   
5. Place the all of the noodle salad ingredients into a separate bowl. Lightly season with salt and pepper and mix until combined evenly.
   
6. Pour the sauce over the noodle salad and mix again until evenly coated. Place a portion on a plate and garnish with some dried nori flakes.