# What You'll Need:
→ Noodles
01 - 8.8 oz dried soba noodles or rice noodles
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 1 cucumber, seeded and julienned
05 - 3 spring onions, finely sliced
06 - 1.8 oz red cabbage, thinly shredded
07 - 2 tbsp fresh cilantro, chopped
→ Sesame-Ginger Dressing
08 - 3 tbsp soy sauce
09 - 2 tbsp rice vinegar
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tsp Sriracha or chili sauce (optional)
15 - 1 tbsp toasted sesame seeds
→ Toppings
16 - 2 tbsp roasted peanuts or cashews, roughly chopped
17 - 1 tbsp additional sesame seeds
# How To Make It:
01 - Boil noodles in a large pot following package directions. Drain and rinse under cold water, then set aside to cool completely.
02 - Julienne the carrot and cucumber, thinly slice the red bell pepper and spring onions, shred the red cabbage, and chop the cilantro. Set aside.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, Sriracha if desired, and toasted sesame seeds in a small bowl.
04 - In a large bowl, toss together the cooled noodles, prepared vegetables, and cilantro. Pour the dressing over and mix thoroughly to coat evenly.
05 - Divide the salad into serving bowls, then garnish with roasted peanuts or cashews and additional sesame seeds.
06 - Serve immediately or refrigerate for 1 hour to allow flavors to meld for enhanced taste.
