Sesame Ginger Noodles with Edamame & Raw Veggies
Ingredients
- 3 ounces soba noodles (I used Koyo, use a gluten-free brand if you wish)
- 3/4 teaspoon reduced sodium tamari
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon fresh lime juice
- 1/2 teaspoon pure sesame oil
- 1 teaspoon pure maple syrup
- 2 teaspoons minced fresh ginger
- Cayenne pepper, to taste
- 1/3 cup cooked, shelled edamame
- 1/3 cup grated carrots
- 1/3 cup finely chopped red bell pepper
- 1/3 cup diced English cucumber
- Finely chopped green onion, for topping
- Seasoned sesame seeds (I used Eden Seaweed Sesame), for topping, optional
Instructions
- Bring a medium sized pot of water to a boil then cook the noodles according to the package instructions. Drain and rinse with cold water.
- Meanwhile, whisk the tamari, vinegar, lime juice, sesame oil, maple syrup, ginger, and cayenne until well combined. Taste, and adjust the ingredients to your liking.
- Fold the sauce into the cooked noodles, along with the edamame, carrots, bell pepper, and cucumber.
- Top with green onion and seasoned sesame, if you wish.