Ingredients
Serves 42 tbsp Yuzu Super Juice
- 2 tbsp soy sauce (or coconut aminos)
- 1 tbsp rice vinegar (or mirin)
- 1 tbsp honey (or maple syrup)
- 1 tsp grated ginger
- 1 tsp minced garlic
- salt and pepper to taste
- ½ teaspoon sesame oil
- 8oz cold soba noodles (or udon)
- 2 carrots
- 2 cucumbers
- cilantro and mint leaves (for garnish)
- ¼ cup toasted sesame seeds (for garnish)
- Optional: scallions / shrimp / tofu
Instructions
1
In a small bowl, whisk together the yuzu juice, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil.
2
Cook the noodles according to the package instructions. Once cooked, drain and rinse them under cold water to cool and stop the cooking process. Drain well and set aside.
3
Peel the carrots and cut both carrots and cucumbers in julienne stips. In a large mixing bowl, combine the cooled noodles, julienned vegetables and yuzu-ginger sauce. Toss to coat and garnish with chopped cilantro and mint leaves as well as toasted sesame seeds and any optional toppings.
