zesty soba noodle salad


  • 4oz buckwheat soba noodles (regular spaghetti or rice noodles can be substituted)
  • 1 cup chopped mini bell peppers
  • 1/2 cup frozen shelled edamame, thawed
  • 1/2 cup shredded carrot
  • 1/2 cup shredded red cabbage
  • 8 oz shrimp deveined & detailed 
  • 1/4 cup  vegan mayo or regular mayo
  • 1 Tablespoon - soy sauce
  • 1/2 lime, squeezed
  • 1 t honey or agave
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha (optional)
  • 1/4 cup chopped cilantro or green onion (or both)
  • 1 teaspoon sesame seed (optional)


Mix together the mayo, lime, honey/agave, soy sauce, sesame oil, and sriracha until well combined. Set aside; this will be your dressing for your noodles. Feel free to add lime zest, grated ginger & garlic for more zing!

Cook the buckwheat noodles in boiling water per instructions. Strain, run under cold water until cool to the touch, and set aside in a bowl. Toss the noodles in a touch of cooking oil to prevent them from lumping & sticking together. Top with chopped cilantro/green onion and sesame seed. Enjoy!

Prepare the vegetables and add them to the bowl, along with the dressing. Mix together thoroughly and plate. Top with