Spring Soba Noodle Salad | Life From Scratch

Ingredients

• 8 oz soba noodles (100% buckwheat if you'd like the recipe to be gluten-free)
• sesame oil, for tossing with noodles
• 4 cups fresh veggies (such as sugar snap peas, snow peas, carrots, radishes, asparagus, cucumbers), very thinly sliced
• 2 cups kale, thinly sliced into ribbons
• 1 cup red cabbage, shredded
• 4 spring onions or scallions, sliced
• 1 cup sprouts, if available
• ¼ cup sesame seeds, for garnish
• 1 garlic clove, minced
• 3 tbsp rice wine vinegar
• 3 tbsp coconut aminos (or soy sauce)
• 1 tbsp sesame oil
• 1 tbsp prepared wasabi paste (or 1 tsp wasabi paste + 1 Tbsp water)
• ½ tsp minced ginger