How To Make Veggie Sesame Noodles
For a completely vegan meal, make these veggie sesame noodles with a distinctly Asian flavor from the sesame oil, soy sauce, and the fermented edamame.
Cook the soba noodles according to the package directions. Drain in a colander and rinse them well under cool water.
Transfer the drained noodles to a large serving bowl and set aside.
Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often. Once fragrant and turning golden, transfer them to a small bowl to prevent burning. Set aside.
In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro, and optional edamame to your bowl with the noodles. Drizzle in the dressing.
Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later.
- Calories: 357.20kcal
- Fat: 15.30g
- Saturated Fat: 2.12g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.49g
- Polyunsaturated Fat: 6.41g
- Carbohydrates: 45.54g
- Fiber: 6.38g
- Sugar: 6.08g
- Protein: 15.43g
- Sodium: 1235.49mg
- Calcium: 157.26mg
- Potassium: 708.31mg
- Iron: 4.33mg
- Vitamin A: 327.14µg
- Vitamin C: 63.00mg
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