Cold sesame seed noodle salad
Cook about 9.5 oz of soba noodles according to package instructions. Drain and soak noodles in cold water. In the meantime make your dressing. Into a blender (and feel free to play around here with the proportions) 3 Tablespoons each of toasted sesame oil, rice wine vinegar, and tamari or soy sauce. To that add about 2 tablespoons fresh minced ginger, and fresh garlic to taste (I added about 4 cloves and tbh thought it could use some more but really, it’s up to u and what u can handle.) The last things to add are 1 tsp mirin and 1/4 tsp red pepper flakes if extra heat is desired. Blend well until all is smooth.
Into a nice hot pan pour in a couple tablespoons of veg broth or 2 tsp sesame oil if using oil. Throw in 2 cups each of shredded Brussels sprouts, baby bok choy, and thinly sliced asparagus. Toss in a couple tsp of tamari or soy sauce and sauté for 1-2 mins. Set aside and cool.
Drain noodles well and place in a large bowl. Add vegetables, 1 c of thinly sliced cucumber, 1 c edemame, 1/3 c finely chopped cilantro, 1/2 c thinly sliced green onion, and top off with 2 tsp of Black sesame seeds. Toss thoroughly with two forks being careful not to break the noodles. Serve with a wedge of lime. Enjoy!!! Even better the next day!
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