Thai Soba Noodle Salad (Oil-Free, Gluten-Free, WFPB) – Fresh Healthy Meal Prep
Thai Soba Noodle Salad (Oil-Free, Gluten-Free, WFPB) – Fresh Healthy Meal Prep
Equipment
Ingredients
- 12 ounces soba noodles or pasta
- 1 cucumber, diced
- 1 orange or red pepper, chopped
- 1 cup frozen mango thawed or fresh
- 1 carrot, peeled and julienned
- 1 cup edamame, thawed
- ½ cup cilantro, chopped
- 2 tbsp white sesame seeds, toasted
- 5 tbsp low sodium tamari or soy sauce
- 4 tbsp agave, maple syrup or date syrup
- 3 tbsp rice vinegar
- 2 tsp sesame oil (optional)
- ¼ tsp red pepper flakes
- 2 tsp sriracha sauce
Instructions
- Bring large pot of water to boil. Add soba noodles and cook according to the directions. Drain and rinse with cold water to stop the cooking.
- Prepare the vegetables. Thaw the edamame. In a dry frying pan, toast the sesame seeds until lightly brown. Don't take your eyes off them, they can burn easilt.
- In a bowl combine all the ingredients for the dressing.
- In a large bowl combine all the ingredients except the sesame seeds. Toss well and sprinkle sesame seeds on top.
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