Prep and cook time: 30 minutes Serves 4
8 ounces buckwheat soba noodles
6 cups water
1 bunch sunflower sprouts or pea shoots, chopped
½ cup chopped red radishes
½ cup chopped celery
½ cup chopped cucumber
optional sliced leeks for garnish
Dressing:
½ cup basil, finely chopped
1 tablespoon toasted sesame oil
¼ cup tahini
2 tablespoons tamari soy sauce or coconut aminos
1 2-inch piece ginger, peeled and grated
½ lemon, juiced
Put soba noodles into a pot of 6 cups boiling water. Cook until tender, no more than 8 minutes. Drain and rinse with cold water when finished cooking. Mix all vegetables and noodles in a large bowl. Combine ingredients for dressing in a small bowl. Pour over noodles and vegetables and mix well.
