For the salad:

• 8 oz soba noodles (buckwheat noodles)

• 1 red bell pepper, thinly sliced

• 1 cucumber, julienned or spiralized

• 2 medium carrots, julienned

• 3 green onions, thinly sliced

• 1 cup shredded purple cabbage (optional for crunch & color)

• ½ cup edamame (shelled, cooked)

• ¼ cup fresh cilantro or mint, chopped

• 2 tbsp toasted sesame seeds (black or white)

For the sesame dressing:

• 3 tbsp soy sauce (or tamari for gluten-free)

• 2 tbsp rice vinegar

• 1 tbsp sesame oil (toasted)

• 1 tbsp neutral oil (avocado, grapeseed, or canola)

• 1 tbsp honey or maple syrup

• 1 tsp grated fresh ginger

• 1 clove garlic, minced

• 1 tsp sriracha or chili paste (optional, for heat)