Week 35, Recipe 4: Sesame Soba Noodles with Veggies

NOTES

• I made this ahead of time so it made for a quick dinner and GREAT lunch leftovers.
• You serve it cold or at room temp.
• Recipe modified from Annie's Eats

INGREDIENTS

• For the dressing:
• 1/4 c. reduced sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp canola oil
• 2 tbsp rice vinegar (or rice wine vinegar)
• 1 garlic clove, minced
• 1/4 c. chopped cilantro
• 3 green onions, chopped
• For the salad:
• About 12 oz of soba (buckwheat) noodles, found in the Asian food section
• 1/2 red bell pepper, seeded and sliced thin
• 1 c. shredded red cabbage
• 1 carrot, peeled & shredded
• 1 c. edemame (soybeans), shelled & cooked (look for this in the frozen veggies)
• toasted sesame seeds for topping (optional)

DIRECTIONS
1. Combine the dressing ingredients in a small bowl and whisk to blend.
2. Cook the soba noodles until just al dente (a minute shy of package directions). Drain well and rinse with cold water.
3. Transfer the noodles to a large mixing bowl and add the veggies.
4. Pour the dressing over the top and toss so noodles and veggies are evenly coated with dressing.
5. If sprinkling with sesame seeds, toast a handful of seeds in a dry saucepan over medium heat until fragrant and just starting to brown.