With a bright sesame dressing, fresh mint, avocado, snap peas & radishes, these soba noodles are so tangy and delicious!
Ingredient
¼ cup rice vinegar
2 tablespoons tamari, plus more for serving
½ teaspoon toasted sesame oil, plus more for serving
1 teaspoon grated fresh ginger
1 garlic clove, grated
½ teaspoon maple syrup or honey
6 ounces soba noodles*
Lemon wedge, for squeezing
2 avocados, sliced
2 cups blanched snap peas
¼ cup edamame
1 watermelon radish, or 2 red radishes, very thinly sliced
¼ cup fresh mint leaves
Sesame seeds
Direction
Make the dressing: In a small bowl, whisk together the vinegar, tamari, sesame oil, ginger, garlic, and maple syrup. Set aside.
Bring an unsalted pot of water to a boil and cook the soba noodles according to the package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and a sprinkle of sesame seeds. Drizzle with more tamari or sesame oil, if desired.
