Ingredients
- Soba, rice, or fresh egg noodles
- 1 cup chopped cucumbers
- 1 cup julienned carrots
- 1 cup chopped bell peppers
- 1 cup sliced mushrooms (shiitake or cremini)
- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- Fresh herbs (cilantro and green onions)
- Chopped peanuts for garnish
Instructions
- Cook the noodles by boiling in salted water until al dente, then drain and rinse under cold water.
- Prep your vegetables by chopping cucumbers, julienning carrots, and chopping bell peppers.
- Sauté the mushrooms in sesame oil over medium heat until golden brown, about 5-7 minutes.
- Make the dressing by whisking soy sauce, sesame oil, rice vinegar, sugar, and ginger together.
- Combine cooled noodles, sautéed mushrooms, and fresh vegetables in a large bowl, then pour dressing over and toss gently.
- Taste and adjust seasoning, adding salt, lime juice, or chili flakes if desired.
- Garnish with chopped peanuts, fresh herbs, and sesame seeds before serving.
Notes
Feel free to substitute any vegetables based on your preference or what you have at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cold salad preparation
- Cuisine: Asian
- Diet: Vegetarian