A tasty and filling dish packed with fresh, raw veggies and loaded with vitamins and minerals. As simple as chopping up the veggies, whisking together the sauce and boiling the noodles, it’s a great dish for a quick weeknight dinner.

For the soba noodles
1 package (250 grams/9 oz) soba noodles or whole wheat spaghetti
1 small cucumber, cut into matchsticks
Half a medium red pepper, cut into matchsticks
1 small carrot, cut into matchsticks
Opt: sliced mushrooms or other veggies

A small bunch of fresh cilantro
For the sauce
6 tablespoons tahini
6 tablespoons warm water
2 green onions, green parts only, chopped
1 teaspoon spicy chili sauce such as sambal oelek or crushed red pepper or a chopped fresh red chili pepper (optional)
2 tablespoons rice or apple cider vinegar
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons ginger, minced
1 clove of garlic, minced
Salt, to taste

1 package (250 grams/9 oz) soba noodles or whole wheat spaghetti 1 small cucumber, cut into matchsticks 1 small carrot, cut into matchsticks 6 tablespoons tahini 6 tablespoons warm water 2 green onions, green parts only, chopped 1 teaspoon spicy chili sauce such as sambal oelek or crushed red pepper or a chopped fresh red chili pepper (optional) 2 tablespoons rice or apple cider vinegar 1 1/2 tablespoons soy sauce 1 tablespoon sesame oil 2 teaspoons ginger, minced 1 clove of garlic, minced

Cook the soba according to the package directions. Drain and rinse in cold water. Fill the pot with cold water, grab a couple handfuls of noodles and rub them together. Lightly sauté red peppers and carrots. Continue washing the soba in this way to remove the excess starch. Drain and rinse again. Set the noodles aside in the colander to allow the excess water to drip off.
Combine all the sauce ingredients in a small bowl and stir well. Taste and adjust seasonings to your liking.
Finally, toss the noodles, veggies and sauce together in a large bowl. Garnish with fresh cilantro reheat if desired and serve.