Items included:
- Tangerine Balsamic Vinegar (375 ml.)
- Harissa Infused EVOO (375 ml.)
- Basil Infused EVOO (375 ml.)
- Roasted Sesame Oil (200 ml.)
8 ounce package soba noodles
1/4 cup soy sauce
2 T brown sugar
3 cloves of garlic, minced
2 T b&o Tangerine Balsamic
2 T b&o Roasted Sesame Oil
1/4 cup b&o Basil EVOO
1 T b&o Harissa EVOO
1 carrot &1 red pepper, julienned
1 cucumber, sliced thin
2-3 green onions, bias sliced
Sesame seeds
Chopped peanuts
Basil leaf
- Cook soba noodles according to package directions, rinse and shock in an ice bath, and set aside in a large bowl.
- In another bowl, whisk together next seven ingredients (soy sauce through harissa evoo). Set aside.
- Prep all veggies while noodles are cooking. Add veggies and dressing to noodles. Toss gently and garnish with sesame seed, peanuts and basil leaf.
Serve as is or alongside a favorite grilled item. Enjoy!
