Name: Veggie Sesame Noodles
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 6 servings
Ingredients: 8 oz soba noodles (100% buckwheat for gluten-free); 2.5 cup red cabbage (thinly sliced); 3 null carrots (peeled into ribbons); 1 null red bell pepper (sliced into thin strips); 1 bunch green onions (chopped); 0.5 cup fresh cilantro (chopped); 2 cup edamame (shelled and steamed); 0.25 cup sesame seeds (raw); 0.33 cup tamari (reduced sodium); 0.25 cup toasted sesame oil; 2 tbsp lime juice (about 1 medium lime); 1 tsp ginger (freshly grated); 2 clove garlic (minced or pressed); 0.5 tsp red pepper flakes (to taste)

Veggie Sesame Noodles

These vibrant vegan sesame noodles are packed with a rainbow of crisp vegetables including cabbage, carrots, and bell peppers. Tossed in a bold ginger-garlic dressing and topped with protein-rich edamame and toasted sesame seeds, this healthy dish is perfect for quick weeknight dinners or as a flavorful side for get-togethers.

Instructions

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1

Cook the soba noodles (8 oz) according to package directions. Drain in a colander and rinse thoroughly under cool water to remove excess starch. Transfer to a large bowl.
2

Toast sesame seeds (0.25 cup) in a small skillet over medium heat, stirring frequently for 3 minutes until golden and fragrant. Transfer to a separate bowl immediately.
3

Whisk together tamari (0.33 cup), toasted sesame oil (0.25 cup), lime juice (2 tbsp), ginger (1 tsp), garlic (2 clove), and red pepper flakes (0.5 tsp) in a small bowl until well combined.
4

Add red cabbage (2.5 cup), carrots (3), red bell pepper (1), green onions (1 bunch), fresh cilantro (0.5 cup), and edamame (2 cup) to the bowl with the noodles.
5

Pour the dressing over the noodles and vegetables, sprinkle with toasted sesame seeds, and toss with tongs until evenly coated. Serve at room temperature or chilled.