It has been a while since we've had some sort of Asian inspired noodle bowl for dinner. When flipping through some of my saved recipes, I came across this one from Annie's Eats, which was also posted by several other bloggers. This was planned for last week, but as per usual, things changed and it got pushed back to Sunday. We loaded this up with slightly more veggies than the recipe actually called for, but it was delicious either way.
For the Dressing:
1/2 cup Soy Sauce
2 tablespoons Sesame Oil
2 tablespoons Canola Oil
2 tablespoons Rice Wine Vinegar
2 Garlic Cloves, minced
4 Green Onions, chopped
1/4 cup Cilantro, chopped
Combine all ingredients in a bowl and whisk well to blend.
For the Salad:
1 pound Soba Noodles
1 Red Bell Pepper, seeded and sliced thin
1 cup Red Cabbage, shredded
2 Carrots, peeled and shredded
1 1/2 cups Edamame, shelled and cooked
Toasted Sesame Seeds, for serving
Cook the soba noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large mixing bowl and add the vegetables. Pour the dressing over the top and toss well so that everything is coated with the dressing. Sprinkle the top with toasted sesame seeds and serve cold or at room temperature.