Ingredients
2/3 cup cucumber, julienned
2/3 cup snap peas, julienned
2 servings soba noodles, cooked and chilled
1 tsp. sesame seeds
2 Tbsp. cilantro
2 Tbsp. mint
1 Tbsp. scallions, sliced
1/3 cup Sunny Original Tahini Sauce
1/4 cup chinkiang vinegar or black vinegar
4 Tbsp. light soy sauce
1 clove garlic, finely minced
2 Tbsp. chili oil
2 Tbsp. honey
Salt to taste
2/3 cup snap peas, julienned
2 servings soba noodles, cooked and chilled
1 tsp. sesame seeds
2 Tbsp. cilantro
2 Tbsp. mint
1 Tbsp. scallions, sliced
Dan Dan Dressing
1/3 cup Sunny Original Tahini Sauce
1/4 cup chinkiang vinegar or black vinegar
4 Tbsp. light soy sauce
1 clove garlic, finely minced
2 Tbsp. chili oil
2 Tbsp. honey
Salt to taste
Steps
Mix all the dressing ingredients together until luscious, spicy, and caramel-colored.
Toss your noodles in the dressing, coating evenly.
Garnish with cucumber, snap peas, cilantro, mint, and scallions. Finish with sesame seeds.
Eat chilled in the summertime.
Save the leftover dressing for any crunchy leaves like romaine hearts or for dipping crisp rainbow radishes and carrots.
Toss your noodles in the dressing, coating evenly.
Garnish with cucumber, snap peas, cilantro, mint, and scallions. Finish with sesame seeds.
Eat chilled in the summertime.
Save the leftover dressing for any crunchy leaves like romaine hearts or for dipping crisp rainbow radishes and carrots.