zesty soba noodle salad
Ingredients
- 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)
Method
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