Recipe type: main dish

Prep time: 30 min

Total time: 30 min

Serves: 4

We love a noodle salad where the veggies can be changed according to what you love and have on hand. Feel free to adapt this recipe in that way!

In this salad, bell peppers are a great, crunchy addition! Bell peppers are a fruit that belong to the nightshade family. All colors of the bell pepper are exceptionally rich in Vitamin C and other antioxidants. The antioxidants lutein and zeaxanthin are carotenoids that may improve eye health and protect your retina and are both readily found in different colored peppers.

Recipe adapted from


1/3 cup unseasoned rice vinegar

1/3 cup vegetable oil

1 tbsp Sriracha (hot chili sauce)

8 cups matchstick size pieces of mixed summer veggies –

carrots, cucumbers, bell peppers, green beans

8 ounces buckwheat soba noodles or vermicelli noodles

1 cup cilantro leaves, removed from stems

½ red onion, thinly sliced

1 tbsp black or white sesame seeds

Salt and black pepper, to taste


Whisk rice vinegar, vegetable oil, Sriracha and toasted sesame oil in a large bowl. Add matchstick veggies and toss to coat. Season with salt and pepper to taste.

Cook noodles in a large pot of boiling water, stirring occasionally, until al dente. Drain and run noodles under cold water to cool and stop cooking. Drain well and add to bowl with vegetables, stirring to combine. Add cilantro and thinly sliced red onion. Season to taste with salt and pepper. Sprinkle with sesame seeds and serve.


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