Sesame Soba Noodles
Serves 2 to 4
With a bright sesame dressing, fresh mint, avocado, snap peas & radishes, these soba noodles are so tangy and delicious!
- ¼ cup rice vinegar
- 2 tablespoons tamari, more for serving
- ½ teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, grated
- ½ teaspoon maple syrup or honey
For the Soba Noodles
- 6 ounces soba noodles*, see note
- Sesame oil, for drizzling
- 2 avocados, sliced
- Squeezes of lemon
- 2 cups blanched snap peas
- ¼ cup edamame
- 1 watermelon radish or 2 red radishes, very thinly sliced
- 1/4 cup fresh mint leaves
- Sesame seeds
Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside.
Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.
I used these soba noodles in this recipe. I also like this brand.
If you're gluten free use gluten free soba noodles, I like these.
Make this vegan by using maple syrup instead of the honey.