# What You'll Need:
→ Noodles
01 - 9 oz soba noodles
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 small cucumber, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, finely sliced
06 - 1 cup shredded red cabbage (approx. 1.8 oz)
→ Dressing
07 - 3 tbsp smooth peanut butter or tahini
08 - 2 tbsp soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp maple syrup or honey
12 - 1 tsp freshly grated ginger
13 - 1 small garlic clove, minced
14 - 1–2 tbsp water, to thin dressing as needed
→ Garnishes
15 - 2 tbsp toasted sesame seeds
16 - 2 tbsp chopped fresh cilantro
17 - 1 small red chili, thinly sliced (optional)
18 - Lime wedges, for serving
# Method:
01 - Boil soba noodles for 5 to 7 minutes according to package directions. Drain and rinse thoroughly under cold water to halt cooking and remove excess starch. Set aside.
02 - Whisk together peanut butter or tahini, soy sauce, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, and minced garlic in a large mixing bowl. Gradually add water, one tablespoon at a time, until dressing is smooth and pourable.
03 - Add cooled soba noodles, carrot, cucumber, bell pepper, spring onions, and shredded red cabbage to the bowl with the dressing. Toss thoroughly to ensure even coating.
04 - Divide salad into serving bowls. Garnish with toasted sesame seeds, chopped cilantro, and optional chili slices. Serve alongside lime wedges.
