Sesame Ginger Soba Noodles with Veggies and Cashews
Ingredients
- 2 to 3 servings cooked soba noodles
- 1.5 bell peppers
- 1/2 cup red cabbage
- 2/3 to 3/4 of a 15 oz. can chickpeas
- 1-2 tbsp red onion (optional)
- 1 garlic clove (optional)
- 1/3 cup cashews
- 2 to 3 tbsp cilantro
- 1 tbsp fresh mint
- Sliced scallions for serving
- Sesame seeds for serving
Dressing
- 1/4 cup tahini
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- 2 to 3 tsp soy sauce or tamari
- Juice of 1/2 lemon or lime
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Approx 1/3 cup water
- 1 tsp ginger paste or 1/4 tsp ground ginger
- 1 tsp sambal oelek or chili garlic sauce or red chili flakes (optional)
Preparation
Whisk together all dressing ingredients thoroughly, starting with less water and adding more to achieve desired consistency.
Cook soba noodles according to package instructions if not already cooked
Prepare vegetables: finely chop bell peppers and red onion, thinly slice red cabbage and mint, and chop cilantro and cashews as needed
Drain, rinse, and pat dry the chickpeas
In a large bowl, combine cooked soba noodles, prepared vegetables, chickpeas, cashews, cilantro, and mint
Toss the mixture with the prepared dressing
Serve garnished with sliced scallions and sesame seeds
