Description
A bright, protein‑rich noodle salad that bursts with citrusy tang and nutty sesame crunch. Ready in just twenty minutes, it’s a healthy lunch option that feels gourmet.
Ingredients
Scale
- 4 ounces soba noodles
- 2 carrots, julienned
- 2 celery stalks, sliced
- 1/2 red bell pepper, sliced
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey or agave nectar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- Ice‑cold water
Instructions
- Bring water to a boil, add soba noodles, cook 4–5 minutes.
- Rinse noodles in ice‑cold water, drain.
- Whisk rice vinegar, soy sauce, honey, garlic, ginger, olive oil.
- Prepare vegetables: julienne carrots, slice celery, bell pepper, scallions.
- Combine noodles and veggies; toss with dressing.
- Sprinkle sesame seeds and serve.