• 9.5 oz soba noodles (if GF, make sure noodles are made with 100% buckwheat flour since buckwheat is GF) 
• 2 cups purple cabbage, thinly sliced
• 1 cup carrots, peeled and grated
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced thinly
• 1 Tbsp sesame seeds
• 2 Tbsp cashews, chopped
• 1 red bell pepper, thinly sliced
• 1/2 cup cooked and shelled edamame (I used frozen and boiled them for a few min)

dressing

• 1 Tbsp sesame oil
• 2 Tbsp soy sauce (or tamari if GF)
• 2 Tbsp rice wine vinegar
• 1 Tbsp tahini
• 1 tsp pure maple syrup
• 1 tsp garlic, minced
• 1/4 tsp ground ginger
• 1/4 tsp black pepper
• 1/4 tsp sea salt
• 1-2 tsp chili garlic sauce or sriracha (optional)