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- 6 rainbow carrots, peeled into ribbons, separated by color
- 4 radishes, thinly sliced
- 1 English cucumber, halved seeded and thinly sliced
- ½ large red onion, thinly sliced
- 2 red bell peppers, julienne
- 3 cups white vinegar
- 6 cups water
- 4 tablespoons sugar
- 6 tablespoons kosher salt
- 2 bundles soba noodles
- 2 tablespoons sesame seeds
- ¼ cups chopped cilantro
- 2 green green onion, cut on the bias
- ¼ cup Kikkoman Teriyaki
- 2 tablespoons rice vinegar
- ¼ cup vegetable oil
- 2 tablespoons honey
- 2 cloves garlic, pressed
- Divide vegetable among 5 bowls or jars, you could also use resealable plastic bags. In a saucepan combine vinegar, sugar, salt and 3 cups of water. Heat over medium-high heat and stir until sugar has completely dissolved. Add remaining 3 cups of water. Pour the mixture over vegetables, making sure to cover the vegetables. Cover and chill for 30 - 45 minutes.
- Prepare soba noodles according to package directions. Drain and refrigerate for 30 minutes.
- In a small bowl combine dressing ingredients and whisk until emulsified. Drain pickled vegetables and toss with soba noodles, dressing, sesame seeds, green onions and cilantro. Serve cold.