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Ingredients

Serves 4
  • 2 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.