# Needed Ingredients:
→ Noodles
01 - 8.8 oz dried soba noodles or rice noodles
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 1 cucumber, seeded and julienned
05 - 3 spring onions, finely sliced
06 - 1.8 oz red cabbage, thinly shredded
07 - 2 tbsp fresh cilantro, chopped
→ Sesame-Ginger Dressing
08 - 3 tbsp soy sauce
09 - 2 tbsp rice vinegar
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tsp Sriracha or chili sauce (optional)
15 - 1 tbsp toasted sesame seeds
→ Toppings
16 - 2 tbsp roasted peanuts or cashews, roughly chopped
17 - 1 tbsp additional sesame seeds
# Directions:
01 - Cook soba or rice noodles according to package directions. Drain and rinse under cold water. Set aside to cool completely.
02 - Julienne carrot, cucumber; thinly slice red bell pepper and spring onions; shred red cabbage. Set all vegetables aside.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, Sriracha if using, and toasted sesame seeds in a small bowl.
04 - In a large bowl, toss cooled noodles with prepared vegetables and chopped cilantro. Pour dressing over and toss until evenly coated.
05 - Divide salad among bowls and garnish with roasted peanuts or cashews and additional sesame seeds.
06 - Serve immediately or chill for 1 hour for a more developed flavor.
