If you’re not familiar with them, soba noodeles are thin Japanese noodles made with buckwheat flour (some include wheat so be careful to get the gluten free variety). They can be found in the Asian aisle of many markets and most health food stores carry them as well because of the gluten free aspect. They’re a hearty noodle and can make a filling dish.
And just like any salad, have fun with it. We’ve made this before and tossed in cubed mango, almond slivers, goji berries, mandarins, and even peaches. Have a blast and color it up!
6-ounce package of gluten free soba noodles
2 cups cabbage, thinly sliced
2 medium carrots
1/2 cup edamame, cooked and shelled
3 tbs sesame oil
3 tbs fresh lime juice
2 tbs rice wine vinegar
2 tbs gluten free soy sauce
1 tbs sesame seeds
3 tbs green onions, thinly sliced
1 cup cashew pieces
Zest of 1 lime
Cook noodles according to package instructions. Drain and rinse well. Set aside.
While noodles are cooking, heat a skillet over medium heat.
Add cabbage and cook until it’s just beginning to soften.
Using a vegetable peeler, peel carrots into paper-thin strips.
Combine noodles, carrots, edamame, and cabbage.
Whisk sesame oile, vingegar, soy sauce, lime juice, and lime zest together.
Gently combine noodles with dressing and top with sesame seeds, green onions, and cashews.
Serve immediately, or chilled.