Vegan Soba Noodle Salad

Name: Vegan Soba Noodle Salad
Prep time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons vegan yuzu ponzu, such as Marukan brand; 3 tablespoons brown rice vinegar; 2 teaspoons grated fresh ginger; 6 oz. dry soba noodles; 1 cup matchstick-cut carrots; 1 cup matchstick-cut red or yellow bell pepper; ½ of a bunch Japanese chives (garlic chives) or regular chives, cut into 2-inch pieces (1 cup)

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Prep Time: 20 minutes

Total: 30 minutes

Ingredients

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3 tablespoons vegan yuzu ponzu, such as Marukan brand3 tablespoons brown rice vinegar2 teaspoons grated fresh ginger6 oz. dry soba noodles1 cup matchstick-cut carrots1 cup matchstick-cut red or yellow bell pepper½ of a bunch Japanese chives (garlic chives) or regular chives, cut into 2-inch pieces (1 cup)

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Instructions

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Step 1

For dressing, in a large bowl whisk together yuzu ponzu, vinegar, ginger, and ¼ cup water.

Step 2

In a large pot of boiling water cook noodles according to package directions, adding carrots, bell pepper, and chives the last 5 minutes of cooking. Drain. Transfer noodle mixture to bowl with dressing; toss to coat.

Step 3

Serve warm or chilled. If noodles seem dry, toss with 1 to 2 tablespoons of water or vegetable broth before serving.