Buckwheat Soba Noodles with Cabbage and Carrots

8 ounces buckwheat soba noodles

¼ cup toasted sesame oil

1 cup thinly sliced red, green, or napa cabbage

1 cup carrots cut into matchsticks

½ cup cilantro, roughly chopped

3 scallions, thinly sliced

2 tablespoons rice vinegar

3 tablespoons soy sauce or tamari

1 teaspoon grated fresh ginger

¼ cup sesame seeds, mixture of black and white

Chili crisp, for serving

Cook soba noodles in a pot of salted water according to package directions, until al dente. Drain and rinse with cold water to stop the cooking process. Transfer to a large bowl and add the toasted sesame oil. Add in the cabbage, carrots, cilantro, scallions and toss well. Add the rice vinegar, soy sauce, grated ginger, and sesame seeds and toss again, until everything is combined. Serve garnished with more cilantro, scallions, and sesame seeds, and chili crisp for added heat, if desired!