Ingredients:

  • 8 oz (225 g) soba noodles or Chinese egg noodles
  • ¼ cup (60 ml) sesame oil
  • 2 tablespoons (30 ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15 g) honey or maple syrup (for vegan option)
  • 1 tablespoon (15 ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon (15 g) sesame seeds (toasted)
  • 2 green onions (spring onions), finely sliced
  • 1 cup (90 g) shredded carrots
  • 1 cup (90 g) sliced bell peppers (any color)
  • Optional: Fresh cilantro or cucumber for added freshness

Instructions:

  1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and rinse under cold water to stop cooking.
  2. In a mixing bowl, combine sesame oil, soy sauce, honey or maple syrup, rice vinegar, minced garlic, and grated ginger. Whisk until well mixed. Add toasted sesame seeds.
  3. In a large serving bowl, add the drained noodles. Pour the sauce over the noodles and toss until well coated.
  4. Fold in sliced bell peppers, shredded carrots, and green onions.
  5. Top with additional sesame seeds and optional herbs if desired. Serve chilled or at room temperature.