prep time
15 minutes
difficulty
Easy
servings
4 servings
Step 1
3 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp sesame oil 1 tbsp honey 1 tsp black pepper 1 tsp grated ginger 1 clove garlic, minced
Step 2
Cook and cool Chinese egg noodles. Mix shredded cabbage, carrots, bell peppers, cucumber, green onions, and cilantro. Whisk together soy sauce, rice vinegar, sesame oil, honey, black pepper, grated ginger, and minced garlic for the dressing. Toss veggies with noodles and dressing. Refrigerate for 30 mins. Garnish with sesame seeds and peanuts. Enjoy the zesty noodle salad!