Active Time: 15 minutes
100g soba noodles (dry)
1 large carrot, spiralized
1 large cucumber, spiralized
½ cup red cabbage, thinly sliced
½ cup cooked and shelled edamame (about 200g in the pod)
½ cup cooked chickpeas
2 spring onions, sliced
Sesame seeds, for topping
2 tbsp rice vinegar
¼ cup tahini
2 tbsp miso paste
1 tsp honey
1 tsp fresh ginger, minced
Chili flakes, to taste
Salt, to taste
In a small bowl, combine all dressing ingredients. Taste and adjust flavors as needed.
Cook the soba noodles by placing in a pot of boiling water and simmering until al dente, about 5 minutes. Rinse under cool water and set aside.
In a large bowl, mix together the carrot, cucumber, cabbage, edamame, and chickpeas. Gently stir in the noodles.
Drizzle the sauce over the noodles and vegetables. Stir well to combine. Top with spring onions and sesame seeds.
Serve immediately or refrigerate to let flavors meld.
Nutrition Information (per ¼ recipe): 285 calories, 11g fat, 38g carbohydrate, 5g fiber, 13g protein.