Ingredients
Scale
- 8 oz soba noodles
- 1 cup cucumber, thinly sliced
- 1 cup carrots, grated or julienned
- 1 cup red bell pepper, chopped
- ½ cup green onions, chopped (both white and green parts)
- 3 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- Pinch of salt
- 2 tbsp toasted sesame seeds
Instructions
- Cook the soba noodles according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the noodles cool, slice the cucumber, grate the carrots, and chop the red bell pepper and green onions.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey (or maple syrup), and a pinch of salt until smooth.
- In a large bowl, combine cooled soba noodles with the prepared vegetables. Pour the dressing over the mixture and toss gently until well-coated.
- Sprinkle toasted sesame seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 240
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg