Hearty but tender buckwheat noodles act as the base for this satisfying dish. Add in crunchy fresh veggies and a sweet and tangy sauce and this meal will delight cold or room temperature.

We Provide
  • 4 Oz. Soba Noodles
  • 1 Red Bell Pepper
  • 3 Oz. Snow Peas
  • 1 Zucchini
  • ¼ Head Purple Cabbage
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Mirin
  • 1 Tablespoon Toasted Sesame Seed Oil
  • 2 Cloves Garlic
  • 1/8 Oz. Fresh Ginger
  • 1 Oz. Sesame Seeds
  • ½ Oz. Slivered Almonds
  • 1 Teaspoon Red Pepper Flakes
You Provide
  • Salt and Pepper
  • Small Sauce Bowl
  • Large Salad Bowl
  • Sauce Pan with Lid
  • Cutting Board
  • Chefs Knife
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Step 1


Fill sauce pan ¾ full with water. Place over high heat, cover with a lid and bring to a boil. Once boiling, season with a big pinch of salt and add in the soba noodles. Boil for 4 minutes.

Step 2


While that heats up start prepping the sauce. Grate, or finely dice, the fresh ginger and garlic. Place into a small sauce bowl along with red pepper flakes. Cover with soy saucemirin and sesame seed oil.

Step 3


Prep the veggies by thinly slicing the snow peas by cutting at an extreme bias. Cut the red bell pepper in half and remove the ribs and seeds. Cut it into thin slices of similar size as the snow peas.

Step 4


Thinly slice the red cabbage and zucchini and add all your veggies into your large salad bowl. Toss to combine to evenly distribute all the veggies. Once the soba noodles are cooked through, strain off water and add soba noodles to salad bowl.

Step 5


Stir the dressing one final time and pour on top of the soba and veggies. Add in the sesame seeds and toss to combine.

Step 6


To plate, add half of the sesame soba noodles to a plate and finish with half of the slivered almonds.



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