Japanese Soba Noodles

INGREDIENTS:

• 8 ounces organic buckwheat-only soba noodles

• 2 tablespoons noma shoyu or tamari ( gluten free soy sauce)

• 3/4 Cup of purple cabbage (shredded)

• 1/2 Cup of organic edamame

• 2 tablespoons lime juice

• 3/4 Cup of cucumber

• 1 tablespoon of tahini

• 3/4 Cup of grated carrots

• 1 tablespoon toasted sesame oil

• 1 teaspoon grated fresh ginger root

• optional: sesame seeds

INSTRUCTIONS:

• Bring 3 quarts water and pinch of sea salt to boil. Add soba noodles plus peeled edamame beans and boil for 8 minutes or until noodles are tender, stirring every minute or so to keep the noodles from clumping.

• While the noodles are cooking, prepare an ice bath.

• Drain the noodles and edamama. Transfer the noodles to the ice bath to keep them from sticking.

• To make the sesame-tahini sauce, add the tamarai, lime juice, sesame oil, grated ginger, and 1 tablespoon Bragg's Aminos or soy sauce to a food processor. Process for 2-3 minutes or until completely smooth.

• Add the noodles to a large bowl, pour as much of the dressing sauce over the noodles as desired, and toss the noodles to coat.

• Serve and Enjoy!

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