Ingredients: 150 grams Soba noodles,2 cups Red cabbage – shredded,2 cups Red Yellow or Green Bell Pepper (Capsicum) – julienned,1/2 cup Spring Onion (Bulb & Greens) – chopped,1 cup Carrots (Gajjar) – grated,1/2 cup Coriander (Dhania) Leaves – chopped,1 tablespoons Basil leaves – chopped,2 tablespoons Mint Leaves (Pudina) – chopped,1 tablespoon Sesame seeds (Til seeds) – (black and white),3 tablespoons Peanut Butter – unsweetened,1 inch Ginger – grated,1 tablespoon Honey,1 tablespoon Soy sauce,1 tablespoon Rice Vinegar,1 teaspoon Sesame (Gingelly) Oil,1 tablespoon Sriracha sauce,Salt – to taste,Black pepper powder – to taste,Red Chilli flakes – to taste,2 tablespoons Lemon juice
Time in minutes: 15 Servings: 4 Course: Dinner Diet: Vegetarian
Instructions: To begin making the Soba Noodle Salad recipe, in a pot boil the soba noodles as per package instructions. Strain under cold water and keep aside.In a salad bowl, add the red cabbage, bell peppers, green onions, carrots, coriander leaves, mint leaves and basil leaves. Mix all the vegetables.Then take another bowl and add the peanut butter, honey, soy sauce, rice vinegar, sesame oil, sriracha, ginger, salt, pepper, chilli flakes and lime juice.Whisk well to combine all the ingredients to form a dressing.Add the noodles to the veggies in the salad bowl followed by the dressing and sesame seeds.Mix well and serve cold. The salad tastes better if you let it sit in the refrigerator for some time. Enjoy!Serve Soba Noodle Salad along with Chinese Vegetarian Fried Rice With Apples for a weekend night dinner.