|An attempt at authenticity|
|Yin and Yang|
|Down to Earth|
|In perfect harmony|
I prepared it sans protein, here, but you can easily punch this up with some edamame, tempeh, or tofu (or your meat of choice, for the carnivorously inclined). This is a cold noodle dish, making it ideal for summer, but it's still tasty year-round. Also, I totally forgot this time, but I like to add about a tablespoon of black sesame seeds, too, both to allude to the flavors within and add a little crunch and contrast.
9.5 oz dried soba noodles (spaghetti will work, in a pinch)
1/2 English cucumber
8 oz baby carrots
1 tbs tamari (or regular soy sauce)
1 tbs fresh-squeezed lime juice
1 tbs sesame oil
1 tsp red chile flakes
Fill a large pot with freshly drawn water and cook the soba noodles according to package directions. This generally involves boiling them for a few minutes.
|For demonstrative purposes|