Name: Sesame-Ginger and Cucumber Soba Noodles
Total time: 20 min
Yield: 6 servings
Ingredients: 8 oz soba noodles; 1 large English cucumber, sliced into long thin strips; 1 small-to-medium red bell pepper, chopped small; 1 bunch scallions, chopped; 1/3 cup tahini; 2 tbsp rice vinegar; 1 tbsp ginger, finely grated fresh; 2 tsp tamari; 1 tsp toasted sesame oil; handful cilantro, chopped fresh; pinch red pepper flakes; 1/3 to 1/2 cup water; 2 tbsp sesame seeds; to taste salt

Estimate, per serving

Cal: 280
Protein: 9.5g
Carbs: 38g
Fat: 10g
Sodium: 320mg
Fiber: 2g

Ingredients

soba noodles: 8 oz
English cucumbersliced into long thin strips: 1 large
red bell pepperchopped small: 1 small-to-medium
scallionschopped: 1 bunch
tahini: 1/3 cup
rice vinegar: 2 tbsp
gingerfinely grated fresh: 1 tbsp
tamari: 2 tsp
toasted sesame oil: 1 tsp
cilantrochopped fresh: handful
red pepper flakes: pinch
water: 1/3 to 1/2 cup
sesame seeds: 2 tbsp
salt: to taste

Method

01Bring a large pot of salted water to boil and cook soba noodles until al dente per package directions. Drain and rinse under cold water.10 min
02Slice cucumber into long thin strips with a vegetable peeler or julienne peeler, discarding the seedy interior.
03Whisk tahini, rice vinegar, ginger, tamari, sesame oil, cilantro, and red pepper flakes in a small bowl. Whisk in water to reach desired consistency.
04Toss soba noodles with sesame-ginger sauce. Add cucumber strips, scallions, sesame seeds, and extra cilantro. Season to taste with salt or additional tamari. Serve immediately.

Fits

Vegan
Vegetarian
Pescatarian
Dairy-free
Egg-free
Nut-free