- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 25 mins
- Serves
- 3–4
Description
By Audrey Sckoropad
Who doesn’t love noodles! I think we all grew up eating pasta in all its forms. Now that I am an adult, I still enjoy eating it—all the more so if the recipe is full of vegetables and the noodles are made of buckwheat. This is my favourite soba salad recipe! It’s perfect for lunches since it’s easy to prepare in advance and can be eaten cold!
Ingredients
- Pasta
- 1
- package soba noodles
- 2 cups
- baby carrots
- 1½ cup
- red cabbage, julienned
- 1 cup
- edamame, cooked
- ½ cup
- green onions, chopped
- Sesame seeds, to taste
- Fresh cilantro, to be added at the end, to taste
- Sauce
- 3 tbsp.
- tahini
- 45 mL
- lime juice
- 2 ½ tbsp.
- toasted sesame oil
- ¼ cup
- peanut butter
- 1 tsp.
- fresh ginger, minced
- 1
- garlic clove
- 2 tbsp.
- maple syrup
- ¼ cup
- water
Directions
- Step 1
- Cook noodles according to package instructions. Drain and rinse with cold water to cool. Combine noodles and remaining pasta ingredients in a large bowl. Blend sauce ingredients using a Vitamix or food processor. Add sauce to noodle salad and mix well. Serve.
