06.10.12_Soba Noodle and Raw Veggie Salad

For our monthly dinner party last month our friend Katie made us these Soba Noodles and Raw Veggie Salad. She told us that it was super simple and that she makes it pretty often in large batches because the leftovers are great for lunch. This weekend after a lot of time in the sun and a lot of drinking, Phillip and I were both in the mood for something light and refreshing. We thought these soba noodles would be a perfect detox dinner. As if the recipe weren't easy enough, I got super lazy and bought shredded carrots and red cabbage from the salad bar at Whole Foods to speed up the process. Seriously, this could not have been any easier.

Here's the recipe:

• 8 ounces soba noodles (we used the entire package which was 9.5oz)
• 1/2 cup tamari
• 1 teaspoon sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 1 1/2 teaspoon red pepper flakes
• 1 bunch green onions (I halved this and only put it into part of the noodles since Phillip isn't a big fan) 
• 3/4 cup chopped cilantro
• 1 red bell pepper, sliced thin
• 1/4 head of red cabbage, thinly sliced (I used about a cup, cup and half pre-shredded)
• 3 whole carrots, shredded with vegetable peeler (again I used about a cup, cup and half pre-shredded)
• 2 cups shelled edamame, steamed
• 1/2 cup toasted sesame seeds
• one lime juiced (optional) 

Cook the soba noodles in a big pot of water. They do not take long at all, usually 3-4 minutes. While the noodles cooked I whisked together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes. I quickly toasted the sesame seeds before I chopped the onions and red pepper since I bought everything else shredded and then when the noodles were done tossed everything together. They noodles were just as delicious as we remembered and were even better cold the next day for lunch. Definitely a great go-to easy meal when you want something super quick but super delicious.