Soba Noodle Salad

Ingredients

• Japanese noodles

  Soba, dry

  8 oz or 227g

• Scallions

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

  4 large or 100g

• Fresh cilantro

  Coriander leaves, raw

  ¾ cup or 12g

• Red bell pepper

  Sweet, raw

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

• Red cabbage

  Red, raw

  ¼ head, medium 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 ½ tsp or 0.5g

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. Toss this dressing with the noodle and vegetable mixture, then serve.

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