Lisa Consiglio Ryan is a certified health counselor and founder of Whole Health Designs.
- One 8-ounce package buckwheat soba noodles, preferably Eden Foods
- 1/2 Cup mung bean sprouts
- 1 Cup broccoli florets
- 1/4 Cup shredded carrot
- 1/4 Cup chopped zucchini
- 1/4 Cup sesame oil
- 2 Tablespoons raw honey
- 1/2 Teaspoon lime juice
- 1 Tablespoon chopped cilantro
- 1/4 -inch ginger root, minced
- 1 Tablespoon sesame seeds
Cook the soba noodles according to package instructions.
Meanwhile, steam the broccoli, carrot, and zucchini for about 10 minutes. While the vegetables are steaming, mix the sesame oil, honey, lime juice, cilantro, and ginger root together in a blender and purée.
In a small sauté pan, toast sesame seeds until fragrant, about 5 minutes.
When the soba noodles are finished, rinse quickly with cold water and then and toss them with the sauce and the steamed veggies. Add the mung beans and toasted sesame seeds, stir to mix well, and serve.