Ingredients
5 oz. (150g) dried soba (buckwheat) noodles
12 ½ cups (3ltr) water
1 green onion (spring onion), thinly sliced
1 cup (70g) red/purple cabbage, shredded
½ red bell pepper
½ cup (10g) chopped cilantro (coriander)
2 tbsp. sesame seeds or substitute for chopped peanuts
1 small carrot
1 tsp. avocado oil
3 tbsp. sesame ginger store bought salad dressing
Directions
Step 1
Bring the water to a gentle rolling boil in a large pot on the stove. Add in the buckwheat noodles slowly and stir well to prevent them from sticking. Cook for 4-5 minutes until soft. Do not overcook.
Step 2
Once the noodles are cooked, drain and rinse with cold water, then toss in a bowl with 1 teaspoon of oil to prevent from sticking together. Set aside.
Step 3
Slice the red pepper and carrots into long thin matchsticks. Place the sliced carrots, red pepper, shredded cabbage, thinly sliced green onion, chopped cilantro, sesame seeds (or chopped peanuts), and sesame ginger salad dressing into a noodle bowl. Toss all ingredients together and serve in two shallow bowls.
