lunch · dinner · Japanese-inspired
Sesame Soba & Cabbage Noodles
Japanese-inspired buckwheat noodles with cabbage, carrots, ginger, tamari, and sesame.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 8 oz soba noodle
- 4 cups green cabbage
- 1½ cups carrot, shredded
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp ginger, grated
Equipment
Saucepan + Mixing bowl
How to make it
- 1
Cook the soba according to the package directions. Rinse under cold water and drain thoroughly.
- 2
Whisk the tamari, rice vinegar, sesame oil, ginger, and 2 tablespoons water in a large bowl.
- 3
Add the soba, cabbage, and carrots and toss until evenly coated.
Storage & leftovers
Refrigerate for up to 3 days.
Serve cold or at room temperature.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free.
Contains soy, wheat, and sesame. Packaged ingredients can vary, so check labels and cross-contact information.
