Ingredients
- 6 oz Soba Noodles
- 2 cups Edamame, cooked
- 3 cup sugar snap pea, fine julienne, 1/4 inch
- 6 carrots, grated or fine julienne
- 1/2 cup cilantro, light chopped
- 1/4 cup sesame seeds, toasted
- *For the Dressing:
- ΒΌ cup Tamari
- 2 Tbsp Olive Oil
- 1 Lime, juiced
- 1 Tbsp Toasted Sesame Oil
- 1 Tbsp Honey
- 1 Tbsp White Miso
- 2 tsp Ginger, grated
- 1 tsp Chili Sauce
Cooking Instructions
To prepare the sauce, combine all ingredients until well blended and emulsified. Set aside.
In a small pan on medium heat, toast sesame seeds until fragrant, set aside.
Bring a pot of water to boil. Cook Soba noodles until al dente but not hard to the bite (about 5 minutes.) Drain and rinse to cool.
Combine noodles, edamame, snap peas, carrots in a bowl. Add dressing and toss. Top with cilantro and sesame seeds.