Soba Noodle Bowl Sesame (Print Version)

Buckwheat noodles with crisp vegetables and creamy sesame dressing

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under half an hour, even on the days when dinner feels like too much effort.
  • The sesame dressing clings to every strand of noodle and tastes better than anything from a bottle.
  • You can serve it warm or cold, which means it works year-round and travels well to picnics.
  • The crunch from the vegetables and the chew from the soba create a texture contrast that keeps every bite interesting.
02 -
  • Rinse the soba noodles thoroughly after cooking or they will stick together in a clump no amount of dressing can fix.
  • Don't overdress the noodles at first, you can always add more but you can't take it away once it's too saucy.
  • Toast your sesame seeds in a dry pan for a minute or two if they aren't already toasted, the flavor difference is worth the extra step.
03 -
  • Use a vegetable peeler to shave the carrots and cucumber into ribbons instead of julienning them, it's faster and looks elegant.
  • If the dressing tastes flat, add a pinch of salt or an extra squeeze of lime juice to wake it up.
  • For a spicy kick, stir a teaspoon of chili oil or a pinch of red pepper flakes into the dressing before tossing.
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