Categories: Pasta, Vegan

Ingredients

• 16 oz. dried soba noodles
• 1/4 cup tamari soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons seasoned rice vinegar
• 1-2 tablespoons chili oil
• 1 red bell pepper, thinly sliced
• 1 cup chopped green onions
• 2 carrots, cut into matchsticks
• 2 tablespoons toasted sesame seeds

Directions

1. 1) In a large stock pot, cook the noodles in boiling salted water until al dente, about 5 to 7 minutes. Rinse with cool water, drain well, and transfer to a large bowl.

2. 2) In a small bowl, mix together the tamari, sesame oil, rice vinegar, and chili oil. Pour over the noodles and, using tongs, toss the noodles with the sauce to coat well. Marinate in a covered bowl in the fridge for at least 1 hour or up to 24 hours, tossing occasionally.

3. 3) Before serving, stir in red peppers, green onions, carrots, and sprinkle with toasted sesame seeds. Taste, and add more tamari, sesame oil, vinegar, or chili oil as needed. This salad is best when served cold, not room temperature or warm.

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