Vegan Soba Noodle Bowl with Crisp Veggies
Nutty soba noodles with crunchy veggies and a punchy tahini-soy sauce make this a light and tasty plate.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pot
- Stove
- Colander
- Spoon
- Tongs
Ingredients
- 1 teaspoon sesame seeds
- 15 g cilantro leaves, chopped up
- 100 g cucumber, sliced thin
- 100 g carrots, shredded after peeling
- 100 g red cabbage, sliced nice and fine
- 170 g soba noodles made with buckwheat
- 1/2 teaspoon ground black pepper
- 1 teaspoon minced garlic
- 1 tablespoon black rice vinegar, or balsamic if you don’t have it
- 1 tablespoon soy sauce
- 1 tablespoon tahini or peanut butter, pick what you like
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