Revitalizing Asian Soba Noodle Salad

Ingredients

• Ginger (1 tablespoon, freshly grated)
• Garlic (2 cloves, minced)
• Honey (1 tablespoon)
• Soy sauce (1/4 cup)
• Rice vinegar (2 tablespoons)
• Sesame oil (2 tablespoons)
• Sesame seeds (1 tablespoon, toasted)
• Cilantro (1/2 cup, chopped)
• Green onions (4, thinly sliced)
• Red bell pepper (1, thinly sliced)
• Cucumber (1, thinly sliced)
• Carrots (2, julienned)
• Soba noodles (200g)

Instructions

1. Bring a large pot of water to a boil and cook the soba noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
2. In a large bowl, combine the julienned carrots, thinly sliced cucumber, red bell pepper, green onions, and chopped cilantro.
3. For the dressing: In a small bowl, whisk together the toasted sesame seeds, sesame oil, rice vinegar, soy sauce, honey, minced garlic, and freshly grated ginger until well combined.
4. Pour the dressing over the cooked soba noodles and vegetable mixture. Toss until everything is evenly coated in the dressing.
5. Cover the salad and refrigerate for at least one hour before serving to allow the flavors to meld together. Serve chilled.
6. Optional: For a protein-packed variation, add grilled chicken or tofu cubes to the salad.