Cold noodle salad with crunchy carrots and

Japanese soba noodle salad. I cannot NOT eat noodles but I can’t have spaghetti noodles every night. Switching up to subs noodles this week.

Serves 1

What you’ll need:

2-3 oz soba noodles

1 small cucumber

2-3 small carrots (I used rainbow carrots to get a varieties of orange and purple)

A couple stems of cilantro

1 tsp honey

1 tsp rice wine vinegar

1 tsp soy sauce

1 tsp grated ginger

1/2 oz lime juice

Simmer the noodles in water according to package directions or until al dente

Prep the veggies but slicing the carrots and cucumbers into julienne strips. Pull leaves off of cilantro, keeping a few intact for presentation.

Make the dressing:

In a small bowl, whisk together honey, rice wine vinegar, soy sauce, ginger and lime.

Optional: serve with

roasted salmon