Soba Noodle Salad

Ingredients

• Japanese noodles

  Soba, dry

  8 oz or 227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Red cabbage

  Red, raw

  3 cup, shredded or 210g

• Carrots

  Raw

  3 medium or 183g

• Soy sauce

  Made from soy (tamari)

  8 tbsp or 144g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Rice wine vinegar

  2 tbsp or 30g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. Cook the soba noodles according to the package instructions, then rinse and place them in a large bowl.
2. Chop the scallions and cilantro, slice the bell pepper and cabbage, and shave the carrot using a vegetable peeler. Toss these vegetables with the soba noodles.
3. In a small bowl, whisk together the soy sauce, sesame oil, peanut butter, rice wine vinegar, and crushed red pepper flakes.
4. Toss the dressing with the noodle and vegetable mixture, then serve.

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