Ingredients:
- 8 ounces (225g) dried egg noodles or udon noodles
- 1 tablespoon (15ml) sesame oil
- 1 cup (100g) shredded carrots
- 1 cup (75g) shredded red cabbage
- 1/2 cup (50g) snow peas, trimmed and sliced
- 1/2 cup (75g) edamame (shelled)
- 1/4 cup (25g) chopped green onions (scallions)
- 4 ounces (110g) cooked chicken breast, sliced (optional)
- Or, 4 ounces (110g) firm tofu, pressed and cubed (optional)
- Or, 4 ounces (110g) shrimp, cooked and peeled (optional)
- 3 tablespoons (45ml) soy sauce (low sodium recommended)
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) sesame oil
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon (5ml) grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions:
- Cook noodles according to package directions. Drain well and toss with 1 tablespoon of sesame oil to prevent sticking.
- Whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), ginger, garlic, and red pepper flakes (if using) in a mixing bowl.
- Divide noodles between two bowls. Top with shredded carrots, red cabbage, snow peas, edamame, and green onions.
- Add sliced chicken, tofu, or shrimp, if desired.
- Generously drizzle the sauce over each bowl.
- Serve immediately. Garnish with extra green onions or sesame seeds, if desired.