makes 8-10 servings
For the noodle salad:
1 cup chopped red pepper
1/2 cup chopped green onions
1 cup chopped carrot
1 cup chopped celery
2 cups shelled edamame
1 cup loosely-packed cilantro leaves, minced
1 package soba noodles
sesame seeds
For the dressing:
3 tablespoons sesame oil
1 tablespoon rice vinegar
2 tablespoons crunchy peanut butter
2 teaspoons organic orange blossom honey
1/2 teaspoon red pepper flakes
salt and pepper to taste
1. Chop all of the vegetables and place into a large bowl.
2. Cook the noodles per the manufacturer's instructions. Once cooked, drain and rinse with cold water. Add the noodles to the bowl with the vegetables. Stir to combine.
3. Whisk together the dressing ingredients. Season with salt and pepper to taste.
4. Pour the dressing over the noodle salad and toss the ingredients to combine.
5. Chill in the fridge for at least 30 minutes before serving. Garnish with sesame seeds before serving.