Soba Noodle Bowl

Serves: 16



24 ounces Soba Noodles (about 8 bundles)

4 Cup Purple Cabbage – thinly sliced

8 large Carrots – julienned (about ¾ cup)

3 Red Bell Pepper* – julienned

2 Cup Scallions, white and green parts – thinly sliced

4 Jalapeno – seeded & minced

4 Cup Edamame - shelled

12 TBS Fresh Cilantro – roughly chopped

1 cup Toasted Sesame Seeds

1 lb fried tofu


Ginger-Tahini Dressing:

8TBS Tahini

4’’ Fresh Ginger – peeled and sliced

4 clove of Garlic - minced

4 TBS Rice Wine Vinegar

4 TBS Lime Juice

12 TBS Reduced Sodium Soy Sauce

1 tsp Sri racha

12 TBS Agave Nectar

4 TBS Sesame Oil

4 TBS Olive Oil

1/2 tsp Salt

Pepper, to taste

Lime Wedges, for garnish



Prepare soba noodles according to package directions. When finished, transfer noodles to an ice bath to stop cooking. Drain well and set aside.

Prepare the Dressing: Add all ingredients to the bowl of a food processor. Pulse until smooth and combined. Taste and adjust for seasoning.

For the Salad: In a large bowl mix together all the salad ingredients except for sesame seeds. Add in the cooked and drained soba noodles. Mix to combine. Add in 4 tablespoons of the dressing and toss to combine. For heavier dressed noodles, add in more dressing, 1 tablespoon at a time, tossing to combine.

To Serve: Divide salad between serving plates and garnish with sesame seeds.