Soba Noodle Bowl Sesame (Printer-friendly)

Chewy buckwheat noodles with crisp vegetables and savory sesame dressing

# What You'll Need:

→ Noodles & Vegetables

01 - 8.8 oz dried soba noodles
02 - 1 cup shelled edamame, fresh or frozen
03 - 1 medium cucumber, julienned
04 - 2 medium carrots, peeled and julienned
05 - 2 scallions, thinly sliced
06 - 2 tablespoons toasted sesame seeds
07 - 1/4 cup fresh cilantro or mint leaves, optional

→ Sesame Dressing

08 - 3 tablespoons soy sauce or tamari for gluten-free
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon tahini or smooth peanut butter
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon grated fresh ginger
14 - 1 small garlic clove, minced
15 - 1 tablespoon water, as needed for consistency

# Directions:

01 - Cook the soba noodles according to package directions. Drain and rinse under cold water to prevent sticking.
02 - While noodles cook, blanch edamame in boiling water for 2-3 minutes. Drain and set aside.
03 - Whisk together soy sauce, rice vinegar, sesame oil, tahini, honey, ginger, and garlic in a small bowl until smooth. Add water as needed to achieve a pourable consistency.
04 - Julienne the cucumber and carrots. Slice the scallions into thin pieces.
05 - Toss cooled soba noodles with half of the sesame dressing in a large bowl.
06 - Divide dressed noodles among four bowls. Top each with edamame, cucumber, carrots, and scallions. Drizzle with remaining dressing.
07 - Garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in about 25 minutes, so you can have lunch ready before you get too hungry.
  • The flavors deepen when you let it sit a bit, making it perfect for meal prep or bringing to gatherings.
  • It's naturally satisfying without feeling heavy, so you won't crash mid-afternoon.
02 -
  • Rinsing the cooked noodles isn't optional—it stops them from turning into a gluey mass and keeps that pleasant chewy texture intact.
  • The dressing thickens as it sits, so thin it out more than feels necessary, and you can always add a splash more if people want extra.
03 -
  • Toast your sesame seeds yourself in a dry pan if you have the time—the flavor is so much more vibrant than pre-toasted versions.
  • Use a microplane grater for the ginger so it distributes evenly through the dressing instead of leaving little chunks.
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