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Japanese Noodle Salad for Picnic #SundaySupper

Tara Noland
  • minutes
  • Serves 4 to 6

INGREDIENTS

Ichiban seasoning (the little pouch found in the package with the noodles)

1/2 cup

canola oil

1 tsp

garlic paste

2 tbsp

rice wine vinegar

1 tsp

salt

1/2 tsp

pepper

1 tsp

sesame oil

1 tbsp

ginger paste

2 tbsp

honey

1 tbsp

soy sauce

1

small cabbage, sliced thinly

2 tbsp

black sesame seeds

100

gm. pkg. slivered almonds

16 oz

pkg. edamane, cooked and shelled

3 cups

baby kale

1

red pepper, sliced

1/2 cup

cilantro, chopped

3

green onions, sliced

1

pkg. Ichiban noodles, crumbled