July 16, 2018

Rainbow Soba Noodle Salad

Rainbow Soba Noodle Salad

1 1/2 cups zucchini, diced

1 1/2 cups yellow squash, diced

1 1/2 cups snow peas, sliced into strips

3/4 cup carrots, shredded

2 cups red cabbage, chopped

1/2 cup sliced spring onions

1 (9 ounce) package soba noodles

2 tablespoons liquid aminos

2 tablespoons sesame oil

1 tablespoon red chili oil

1 teaspoon honey

2 teaspoon fresh ginger, minced

1 tablespoon garlic, or to taste, minced

1/2 lime, cut to wedges

1-2 tablespoons sesame seeds

Prep the vegetables. Place in large bowl. Cook the soba noodles (about 2 minutes in boiling water). Drain and put them directly into ice water (prevents stickiness). Meanwhile, mix the sesame oil, red chili oil, honey, fresh ginger and garlic. Pour it over the vegetables. Drain the noodles a second time. Add them to the vegetables and mix. Serve with fresh lime wedges and sprinkling of sesame seeds.

-Recipe from Cyndi