Prep 15 mins
Cook 10 mins
Subtle warmth, not hot. Soba is a nutty-tasting, brown buckwheat noodle, although some other versions are available in Asian markets. Tofu (or cooked chicken or shrimp, if non-vegan) would be a great protein addition. If you can't find black sesame seeds, use whit ones or substitute a smaller amount or sunflower seeds or pepitas. A Chloe Coscarelli recipe.
- 10 ounces soba noodles
- 1 tablespoon toasted sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon agave syrup
- 1 teaspoon wasabi powder
- 2 garlic cloves, minced
- 1 teaspoon chili-garlic sauce
- 1 cucumber, peeled and shredded
- 1 carrot, peeled and shredded
- 1 scallion, trimmed and thinly sliced
- 1 tablespoon black sesame seed
- Bring a large pot of heavily salted water to a boil. Add soba noodles and cook according to package directions. Drain, rinse in cold water, drain again and toss cooked noodles with the oil in a large bowl.
- Meanwhile, whisk together soy sauce through chili-garlic sauce in a small bowl. Stir well until wasabi powder is thoroughly dissolved and all ingredients are combined.
- Toss the noodles in the wasabi mixture, then add the vegetables and sesame seeds and toss again. Serve at room temperature or chilled.