Like many dishes what makes this one is the marinade. We used buckwheat soba noodles which are super healthy but you can use any noodles. Since buckwheat is not actually wheat - it is an ancient grain, this dish is gluten free.
Learn more about the health benefits here: https://draxe.com/soba-noodles/
Just check because some brands may not be 100% buckwheat.
This brand from Eden Foods can be found here: https://www.edenfoods.com/store/soba-100-buckwheat.html
To save time, you can also buy shredded cabbage and carrots. We added some of our farmer's market corn that we froze in batches when it was at the peak of freshness and some edamame. Lots of protein here. And not much cooking since the vegetables are raw, making this dish super healthy and easy.
One 8 ounce package of buckwheat soba noodles
1/2 cup of shredded cabbage (Napa preferred)
1/2 a red pepper and 1/2 a yellow or orange pepper, thinly sliced
1/2 cup edamame
1/2 cup of cooked corn
2 carrots julienned
2 TSBP sesame seeds
1/4 cup of cut cilantro
1 TBSP avocado or grapeseed oil
Dressing
1/4 cup of soy sauce or Tamari
1/4 cup of rice wine vinegar
3 cloves of garlic, grated or finely minced
1 TSBP grated ginger
2 TSBP sesame oil
1.5 TSP olive oil
Whisk all of the dressing ingredients together or place in jar and shake.
Cook the noodles according to package. Drain and toss hot noodles with all of the veggies. Add the dressing and gently toss. Top with cilantro and sesame seeds.