Description
A vibrant and flavorful Veggie Sesame Noodles recipe combining tender soba noodles with crunchy fresh vegetables and a zesty sesame dressing, perfect for a light lunch or dinner. This dish is quick to prepare and serves as a nutritious, colorful, and satisfying meal with a delightful balance of tangy, spicy, and nutty flavors.
Ingredients
Noodles
- 8 ounces soba noodles or spaghetti noodles of choice
Dressing and Toppings
- ¼ cup raw sesame seeds
- ⅓ cup reduced sodium tamari (or soy sauce, reduced sodium)
- ¼ cup toasted sesame oil
- 2 tablespoons lime juice (about 1 medium lime)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed or minced
- ½ teaspoon red pepper flakes (adjust to taste)
Vegetables
- 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼ medium cabbage)
- 3 whole carrots, peeled and sliced into ribbons with a vegetable peeler (about 1 ½ cups)
- 1 red bell pepper, sliced into very thin strips
- 1 bunch green onions, chopped
- ½ cup chopped cilantro
- Optional: 2 cups shelled edamame, steamed
Instructions
- Cook the Noodles: Bring a pot of water to a boil and cook the soba noodles according to the package directions. Once cooked, drain them in a colander and rinse thoroughly under cool water to stop the cooking process and prevent sticking. Transfer the rinsed noodles to a large serving bowl and set aside.
- Toast the Sesame Seeds: Heat a small skillet over medium heat and add the raw sesame seeds. Stir frequently to toast them evenly, keeping a close watch to avoid burning. Once the seeds are fragrant and golden, remove them from heat and transfer to a small bowl to cool. Set aside.
- Prepare the Dressing: In a separate bowl, whisk together the reduced sodium tamari, toasted sesame oil, fresh lime juice, grated ginger, minced garlic, and red pepper flakes until well combined. Set the dressing aside.
- Assemble the Salad: To the bowl with noodles, add thinly sliced red cabbage, carrot ribbons, thin strips of red bell pepper, chopped green onions, cilantro, and optional steamed edamame. Drizzle the prepared dressing over the mixture. Sprinkle in the toasted sesame seeds.
- Toss and Serve: Use tongs to toss all ingredients thoroughly until the noodles and vegetables are evenly coated with the dressing and seeds are distributed. Serve immediately for the freshest flavor, or refrigerate for later. This dish can be stored up to 5 days but is best enjoyed within a couple of days.
Notes
- Use reduced sodium tamari or soy sauce to avoid an overly salty taste.
- Adjust or omit red pepper flakes according to your heat preference.
- Steaming edamame before adding gives extra protein and texture but is optional.
- Rinsing noodles under cold water after cooking prevents them from sticking and overcooking.
- This salad keeps well refrigerated for up to 5 days, but best consumed within 2 days for optimal freshness.
- For a gluten-free option, use gluten-free soba or rice noodles and tamari sauce certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
