# Components:
→ Noodles
01 - 250 g dried soba noodles
→ Dressing
02 - 3 tbsp toasted sesame oil
03 - 2 tbsp soy sauce (use tamari for gluten-free)
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey or maple syrup
06 - 1 tbsp freshly grated ginger
07 - 1 clove garlic, finely minced
08 - 1 tsp chili flakes (optional)
09 - Juice of ½ lime
→ Salad
10 - 1 medium carrot, julienned
11 - 1 small cucumber, julienned
12 - 1 red bell pepper, thinly sliced
13 - 2 spring onions, thinly sliced
14 - 2 tbsp toasted sesame seeds
15 - 1 handful fresh cilantro, chopped (optional)
# Directions:
01 - Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions (usually 4–5 minutes). Drain and rinse under cold water to stop cooking and remove excess starch. Set aside.
02 - In a small bowl, whisk together all dressing ingredients until well blended.
03 - In a large bowl, combine the cooked and cooled soba noodles, carrot, cucumber, bell pepper, and spring onions.
04 - Drizzle the sesame ginger dressing over the salad. Toss gently to coat everything evenly.
05 - Transfer to serving plates or a platter. Top with toasted sesame seeds and fresh cilantro if using.
06 - Serve immediately or chill for 30 minutes for enhanced flavor.
