Serve with 1 cup cooked, sliced chicken, beef, shrimp, or cubed tofu, and 1 cup baby spinach.
1⁄2 pkg (12.8 oz/360 g) buckwheat soba noodles
2 tbsp rice vinegar
2 tsp low sodium soy sauce
1 tbsp oil
1 large carrot
1 green onion
1⁄2 head Napa cabbage
1⁄2 cup slivered almonds
2 tbsp sunflower seeds
- Cook noodles according to package directions.
- Meanwhile, in a large bowl, whisk together dressing mix, vinegar, soy sauce, and oil.
- Grate carrot. Thinly slice green onion and cabbage.
- Drain noodles, then add to bowl with dressing. Add veggies, almonds, seeds, and seasoning; toss to mix.