Featured Product
Cold Soba Noodles with Craisins® Dried Cranberries, Ginger, Cucumbers, and Herbs
Prep Time
20 minutesCooking Time
8 minutesServing Size
6 servings
Ingredients
- Soba noodles8 ounces
- English cucumbers1 large or 2 small
- Tahini1/3 cup
- Rice vinegar2 tablespoons
- Finely grated fresh ginger2 tablespoons
- Low sodium soy sauce1 tablespoon
- Toasted sesame oil2 teaspoons
- A mix of chopped fresh cilantro, basil, and mint1 cup total
- Red pepper flakes1 pinch
- Water1/3 to 1/2 cup
- Craisins® Original Dried Cranberries1 cup
- Chopped scallions3/4 cup
- Toasted sesame seeds2 tablespoons
Steps
Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (usually 3 to 4 minutes). Drain and rinse under cold water. Transfer to a large mixing bowl and set aside. Peel, cut the cucumber into 3-inch long pieces, and finely julienne. In a small bowl, whisk together the tahini, rice vinegar, ginger, soy sauce, sesame oil, herbs (save a few a tablespoons for garnish), and red pepper flakes. Once blended, whisk in some of the water to loosen to your desired consistency. Toss the soba noodles in about ¾ of the sesame-ginger sauce. Mix in the Craisins® Dried Cranberries, cucumber, scallions, and sesame seeds. Season to taste with additional soy sauce or salt. Garnish with remaining herbs.