Refreshing Soba Noodle Bowl (Print Version)

Chewy buckwheat noodles with crisp vegetables, edamame, and savory sesame dressing ready in 25 minutes.

# What You 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 tbsp toasted sesame seeds
07 - 1/4 cup fresh cilantro or mint leaves, optional

→ Sesame Dressing

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

# How To Make:

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 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 Advice:

01 -
  • It comes together in under 30 minutes, which means you can have lunch on the table before you've even finished your first cup of tea.
  • The cold noodles and crisp vegetables make it feel refreshing rather than heavy, even when you're eating a full meal.
  • Every element tastes like it belongs there—nothing feels like filler or an afterthought.
02 -
  • Cold running water is non-negotiable when rinsing soba noodles—it stops the cooking process and prevents them from becoming mushy and matted together.
  • The dressing is the thing that makes this sing, so don't be shy about tasting it as you go and adjusting the flavors to your preference; a little more ginger, a touch more vinegar, or an extra drizzle of sesame oil can transform the whole experience.
03 -
  • Toast your own sesame seeds in a dry pan for 2 to 3 minutes if you want them fresher and more fragrant than pre-toasted versions.
  • If the tahini or sesame oil in your dressing feels too strong, a tiny pinch of salt can balance it out and make everything feel more cohesive.
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