Servings: 4
Diet: Vegan, Vegetarian & Gluten-Free
Per Serving: 280 Calories | 58g Carbs | 10g Sugar | 6g Fiber | 2g Fat (0g Sat Fat) | 10g Protein | 360mg Sodium
Ingredients
- 8 ounces thin noodles (soba, spaghetti, or angel hair pasta)
- ½ medium cabbage (red or green), thinly sliced
- 1 small carrot, peeled and thinly sliced
- 1 small cucumber, peeled and thinly sliced
- 4 lettuce leaves, thinly sliced
- 2 tablespoons gochujang or sriracha
- 1 tablespoons honey or maple syrup
- 2 tablespoons vinegar (rice or apple cider vinegar)
- 1 tablespoon low-sodium soy sauce
- Optional toppings: kimchi, hard-boiled egg, sesame seeds
Instructions
- Prepare noodles as directed on the package and let cool.
- While noodles are cooking, whisk together gochujang (or siracha), honey,
vinegar and soy sauce in a small bowl. - Combine noodles, vegetables, sauce with desired toppings and serve.
Make it Gluten-Free: Use gluten-free soy sauce or tamari instead of regular soy sauce, and gluten-free soba noodles.
Ingredient Swap: Almost any fresh vegetable will work! Try radishes, spring mix, sprouts and avocado.