Ingredients
8ozsoba noodles
¼cupraw sesame seeds
⅓cupreduced sodium tamari
¼cuptoasted sesame oil
2tbsplime juice
1tspgrated fresh ginger
2clovesgarlic,pressed or minced
½tspred pepper flakes,to taste
10ozred cabbage
1½cupscarrots,peeled and then sliced into ribbons with vegetable peeler
1red bell pepper,sliced into very thin strips
1bunchgreen onions,chopped
½cupcilantro,chopped
2cupsshelled edamame,steamed, optional
Preparation
Cook the soba noodles according to the package directions. Drain in a colander and rinse them well under cool water.
Transfer the drained noodles to a large serving bowl and set aside.
Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often. Once fragrant and turning golden, transfer them to a small bowl to prevent burning. Set aside.
In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro, and optional edamame to your bowl with the noodles. Drizzle in the dressing.
Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later.
