3 tbsp hot water, adjust depending on desired consistency
pinch cayenne pepper, optional
3 oz. dried buckwheat soba noodles (or whole wheat spaghetti)
2 cups shredded napa cabbage
1/2 bell pepper, any color, thinly sliced
2 green onions, thinly sliced
1/2 English cucumber, cut lengthwise and thinly sliced (or 2 mini English cucumbers)
2 tbsp slivered almonds, toasted
1/4 cup fresh clinatro, chopped (or fresh parsley)
1 tbsp black sesame seeds
Prepare dressing: In a small bowl, combine garlic, tahini, soysauce, rice vinegar, lime juice and fresh ginger. Mix. Gradually add hot water, 1 tablespoon at a time, until desired consistency (should be pourable). Set aside.
Bring a pot of water to boil. Add soba noodles and cook, stirring occasionally, until tender but still firm to the bite, about 4-5 minutes. Rinse well in cold water, drina and put in a large serving bowl.
Add 1-2 tablespoons of the prepared dressing to the noodles. Toss to coat the noodles with the dressing.
Add the prepared vegetables, slivered almonds and cilantro to the noodles. Mix gently.
Pour the remaining dressing over the salad. Mix until evenly coated with dressing. Garnish with black sesame seeds.