This super easy recipe is great for those days when you just don’t want to cook! Fresh vegetables are a great compliment to the spicy, vinegary, and slightly sweet sauce. A little drizzle goes a long way. Enjoy!
Japanese soba noodles 1 package
Sesame Oil 1 TBSP
Cucumber 1 large
Green Onion 1 bunch
Bean Sprouts 1 bag
Cilantro 1 bunch
Garlic 2 cloves
Ginger, small knob 1
Brown Sugar 1/2 cup
Honey 4 Tbsp
Rice Vinegar 1/4 cup
Soy Sauce 3/4 cup
Lemon Juice juice of half a lemon
Cook noodles for 3 minutes in boiling salted water with 1 TBSP of sesame oil. Drain and run cold water over noodles until cool. Set aside.
Prep all vegetables: Slice green onions on the bias. Slice cucumber in half, seed it, and slice thinly into half moons. Rinse bean sprouts. Mince cilantro leaves.
Now make the sauce: In a small mixing bowl, whisk in all sauce ingredients, grating the garlic and ginger into the sauce. Consistency should be like syrup.
In a deep bowl, place a handful of noodles on the bottom. Layer all the veggies on top. Drizzle about 2-3 TBSP of sauce onto the goodies! ENJOY!