Soba Noodle Bowl with Sesame Dressing (Printable Version)

Chewy buckwheat noodles with crisp vegetables, edamame, and creamy 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 for thinning as needed

# Method:

01 - Cook the soba noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
02 - While the noodles cook, blanch the edamame in boiling water for 2 to 3 minutes, then drain and set aside.
03 - In a small bowl, whisk together all the sesame dressing ingredients until smooth. Add more water if needed to reach a pourable consistency.
04 - Julienne the cucumber and carrots, and slice the scallions.
05 - In a large bowl, toss the cooled soba noodles with half of the sesame dressing.
06 - Divide the 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 Hints:

01 -
  • It comes together in under 30 minutes, which means you can have something restaurant-quality on your table before you've even decided what to watch.
  • The sesame dressing is so good you'll find yourself making extra just to have on hand for random vegetables and leftover grains.
  • Eating something this fresh and colorful actually makes you feel better, no guilt required.
02 -
  • If you don't rinse the soba noodles in cold water, they'll stick together in one solid mass and ruin the whole bowl, so really take a moment with this step.
  • Make the dressing first before you start cooking anything else, because it needs time to sit and let the flavors get to know each other, and you'll need it room temperature when the noodles are cold.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 to 3 minutes if you can, because they go from raw to absolutely fragrant and nutty, and you'll taste the difference immediately.
  • Don't skip the ginger in the dressing because it's subtle and doesn't scream, but it's the ingredient that transforms something good into something you'll crave.
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