Name: Sesame Soba Noodles
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 3 servings
Ingredients: 0.25 cup rice vinegar (unseasoned); 2 tbsp tamari (plus more for serving); 0.5 tsp toasted sesame oil (plus more for serving); 1 tsp ginger (grated fresh); 1 clove garlic (grated); 0.5 tsp maple syrup; 6 oz soba noodles (100% buckwheat for gluten-free); 1 wedge lemon (for squeezing); 2 null avocado (sliced); 2 cup snap peas (blanched); 0.25 cup edamame (shelled); 1 null watermelon radish (very thinly sliced); 0.25 cup fresh mint leaves; 1 sprinkle sesame seeds

Instructions

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1

In a small bowl, whisk together the rice vinegar (0.25 cup), tamari (2 tbsp), toasted sesame oil (0.5 tsp), ginger (1 tsp), garlic (1 clove), and maple syrup (0.5 tsp) until well combined.
2

Cook the soba noodles (6 oz) in a pot of unsalted boiling water according to the package directions. Drain and rinse thoroughly with cold water to remove excess starch.
3

Toss the cooled noodles with the prepared dressing. Divide into bowls and top with avocado (2), snap peas (2 cup), edamame (0.25 cup), radish (1 watermelon), and fresh mint leaves (0.25 cup). Finish with sesame seeds (1 sprinkle) and a squeeze from the lemon (1 wedge).