Refreshing Soba Noodle Bowl (Printer View)

Chewy buckwheat noodles with fresh vegetables and savory sesame dressing come together in this quick Japanese-inspired bowl perfect for any time of day.

# 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 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

# Method:

01 - Bring a pot of water to boil and cook soba noodles according to package instructions. Drain in a colander and rinse thoroughly under cold running water to stop cooking and prevent sticking.
02 - While noodles cook, bring a separate pot of salted water to a boil. Add edamame and cook for 2 to 3 minutes until tender-crisp. Drain and set aside to cool.
03 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, tahini, honey, ginger, and garlic until smooth and well combined. Add water incrementally to achieve a pourable consistency.
04 - Julienne the cucumber and carrots into thin, uniform matchsticks. Slice the scallions into thin rounds on the bias.
05 - Transfer cooled soba noodles to a large bowl. Pour half of the sesame dressing over the noodles and toss gently until evenly coated.
06 - Divide dressed noodles equally among four serving bowls. Arrange edamame, cucumber, and carrots on top of each portion. Scatter scallions over vegetables.
07 - Drizzle remaining dressing over each bowl. Garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately while components are chilled.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you planned it all week.
  • The sesame dressing clings to every strand and makes even the plainest vegetables taste like they matter.
  • You can eat it warm, cold, or somewhere in between without losing a bit of flavor.
  • It's filling enough to be dinner but light enough that you won't feel heavy an hour later.
02 -
  • Rinsing the soba noodles in cold water isn't optional, skip it and you'll end up with a sticky mess that no amount of dressing can save.
  • Make the dressing first and let it sit while you prep everything else, the flavors marry and it tastes better than if you whisk it last minute.
  • Don't overdress the noodles in the bowl, you can always add more but you can't take it back once it's soupy.
03 -
  • Add a pinch of red pepper flakes to the dressing if you want a gentle kick that doesn't overpower the sesame.
  • Use a vegetable peeler to shave the carrots into ribbons instead of julienning them, it's faster and looks elegant with almost no effort.
  • If the dressing breaks or looks grainy, add a teaspoon of warm water and whisk hard, it'll come back together.
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