Ingredients

• 12 oz dried soba noodles
• 3 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp agave syrup
• 1 tbsp sesame oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp grated fresh ginger
• 1 red chili pepper, thinly sliced
• 2 cups snap peas
• 1 cup shredded red cabbage
• 1 tbsp sesame seeds

Preparation

Cook the soba noodles according to package directions. Drain in a colander and set them aside.
In a small bowl, whisk together the soy sauce, rice vinegar, and agave. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the garlic, ginger, and chili. Cook, stirring, until they are fragrant, about 30 seconds. Add the snap peas and red cabbage and cook, stirring occasionally, until they begin to soften, about 3 minutes. Stir in the soba noodles and sauce and cook until the noodles have heated through, 3 to 4 minutes.
Serve immediately topped with the sesame seeds or store in the refrigerator in an airtight container for up to 5 days.