Ingredients

• Juice half a lime, (full lime if the lime is small or less juicy)
• 1 tbsp minced ginger
• 1 tsp sesame oil plus more for coating noodles
• 1.5 tbsp soy sauce, (use tamari for gluten-free, coconut aminos for soyfree)
• 1 tbsp rice vinegar
• 1.5 tbsp maple syrup
• 2 tsp asian chile sauce (sambal oelek), or sriracha or other hot sauce to taste
• Noodle Salad:
• 7 to 8 oz Soba noodles, use pure buckwheat soba or rice noodles for gluten-free
• 1 red bell pepper thinly sliced
• 1 cup sliced carrots
• 6 or 7 green onions, green parts chopped, divided
• 1 zucchini or cucumber thinly sliced
• Sesame seeds, green onion, cilantro/mint (optional), crushed roasted peanuts/cashews(optional) for garnish

Instructions

Step 1: Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, and tang(lime). Chill for 15 mins.

Step 2: Cook the noodles according to the instructions on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba). Drain and rinse with cold water.

Step 3: Add the noodles to a bowl add a tsp of oil or sesame oil and toss to coat.

Step 4: Add the veggies and half of the green onions to the bowl.

Step 5: Add the dressing to the bowl and toss well.

Step 6: Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, and lime or vinegar for tang.

Step 7: Garnish with green onions, crushed nuts(optional), and sesame seeds (optional). Chill and serve.