Carrot Ginger Cold Soba Noodle Salad

By McKenna Lelah

Cook Time: 45 minutes

Serves: 4

Ingredients: 

• 6 oz gluten free soba noodles 

• ¼ cup thinly sliced radishes (I like purple ninja or watermelon radish) 

• 1 cup sugar snap peas 

• 1 cup grated carrots 

• ¼ cup roughly chopped cilantro 

• ¼ cup roughly chopped mint

• 1 Tbsp Toasted sesame seeds (white or black) for garnish

• ½ cup Riley’s Carrot Ginger 

Instructions: 

1. Bring a pot of water to a boil and cook your soba noodles according to the package directions. 

2. At the last minute of cooking the noodles, add your sugar snap peas to the boiling water. 

3. Drain the noodles and sugar snap peas and thoroughly rinse in cold water. 

4. Set cooked sugar snap peas aside. 

5. Toss the noodles with the dressing and set aside. 

6. Slice sugar snap peas on a diagonal. 

7. Combine the dressed noodles with the sugar snap peas, radish, carrots, cilantro, and mint. 

8. Toss well and garnish with toasted sesame seeds. 

Notes: 

• The brand of gf soba noodles I recommend is linked in the recipe. 

• The veggies can be prepared 1-2 days in advance. The day of, cook your noodles, combine your ingredients and dress to finish. 

• The veggies in this recipe are very interchangeable, try it with bell pepper, edamame, broccolini, and cucumber (use what’s in season!). 

• I also love this recipe with Riley’s Thai Peanut.