{% include 'v3/recipe/include-utils.js.html'
| 12 | 15 | 454 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 4 |
| 171 gm | Buckwheat soba noodles, gluten-free, dry (or whole wheat pasta) |
| 1/4 cup | Tahini (for sauce) |
| 1/4 cup | Water (warm; for sauce) |
| 3 tbsp | Soy sauce, tamari (for sauce) |
| 1 tbsp | Sesame oil (for sauce) |
| 1 tbsp | Rice vinegar (for sauce) |
| 1 clove(s) | Garlic (grated; for sauce) |
| 1/2 tsp | Sriracha (or more to taste; for sauce) |
| 2 cup | Frozen edamame (soybeans) (thawed) |
| 2 cucumber(s) | Cucumber (diced) |
| 227 gm | Chicken breast, roasted (sliced) |
| 2 tbsp | Sesame seeds (optional; garnish) |
Vegan
Additions
Cooking Chicken
| Meat | 0.8 |
| Meat Alternative | 1.3 |
| Vegetables | 3.3 |