Sesame Noodle Salad

This Vegan Korean Sesame Noodle Salad combines chewy noodles with a vibrant mix of vegetables, all tossed in a nutty sesame dressing. It's a refreshing and satisfying dish perfect for a light lunch or dinner.

Ingredients

• Soba noodles - 150 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Green onions - 2, chopped
• Sesame seeds - 2 tablespoons, toasted
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the soba noodles according to package instructions, usually about 6-8 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, salt, and pepper to create the dressing.
3. Add the cooked soba noodles to the bowl with the dressing and toss until well coated.
4. Fold in the julienned cucumber, carrot, sliced red bell pepper, and chopped green onions. Mix gently to combine.
5. Sprinkle the toasted sesame seeds over the salad and toss once more before serving.

Nutrition

• Calories: 340
• Protein: 12 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from soba noodles and vegetables.
• High in fiber which aids digestion and promotes a feeling of fullness.

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