Colorful Asian soba noodle salad with a spicy chili-garlic dressing

Ingredients for 2 servings:

• 150 g soba noodles
• 3 spring onions
• 2 tomatoes
• 1 bell pepper(s)
• 1 carrot(s)
• ½ cucumber(s)
• 1 handful of red cabbage
• 1 handful of coriander leaves
• 1 handful of peanuts
• 1 handful of sesame seeds
• 6 tbsp rice vinegar
• 4 tbsp soy sauce
• 3 tbsp agave syrup
• 1 tbsp Sriracha sauce
• 1 tbsp sesame oil
• 4 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

vegan, vegetarian

Cut the bell pepper into thin strips. Halve the cucumber lengthwise, remove the seeds with a teaspoon, and slice. Slice the spring onions. Cut the carrot into sticks. Cut the tomatoes into sixths or eighths, depending on their size. Chop the peanuts and cilantro. Mix all the dressing ingredients together. Bring a pot of water to a boil and cook the soba noodles for 3 minutes. Drain and toss in a large bowl with half of the dressing. Arrange the remaining ingredients decoratively in the bowl. Drizzle with the remaining dressing and garnish the salad with sesame seeds, cilantro, and peanuts.