Wasabi Sesame Noodle Salad
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.
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INGREDIENTS
Nutrition- 10ounces soba noodles
- 1tablespoon toasted sesame oil
- 3tablespoons soy sauce
- 3tablespoons rice vinegar
- 1tablespoon agave syrup
- 1teaspoon wasabi powder
- 2
- 1teaspoon chili-garlic sauce
- 1
- 1
- 1
- 1tablespoon black sesame seed
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DIRECTIONS
- 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.
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