Japanese Soba Noodle Salad

Instructions

1. Cook the soba noodles
   Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually 4-5 minutes. Do not overcook as they can become mushy.
2. Rinse and cool the noodles
   Drain the noodles and immediately rinse under cold running water, gently rubbing them between your fingers to remove excess starch. Continue rinsing until the noodles are completely cold. Drain well.
3. Prepare the vegetables
   While the noodles are cooking, prepare all your vegetables. Julienne the cucumber and carrot, slice the red bell pepper into thin strips, and diagonally slice the green onions.
4. Make the dressing
   In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, and grated ginger until well combined and the sweetener is fully dissolved.
5. Combine and toss
   In a large bowl, combine the cooled soba noodles and all the prepared vegetables. Pour the dressing over everything and toss gently but thoroughly to coat all ingredients with the dressing.
6. Garnish and serve
   Sprinkle the toasted sesame seeds and nori strips (if using) over the salad. Serve immediately, or refrigerate for up to 30 minutes to allow flavors to meld.