Soba Noodle Bowl with Sesame (Printer version)

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 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 thinly slice the scallions.
05 - In a large bowl, toss the cooled soba noodles with half of the sesame dressing until evenly coated.
06 - Divide the 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 under 25 minutes, making it perfect for those days when you want something impressive but don't have time to fuss.
  • The sesame dressing is genuinely addictive—tangy, nutty, and balanced in a way that makes you want to drink it straight from the bowl.
  • It's endlessly customizable, so you can use whatever vegetables are in your fridge without guilt or complicated substitutions.
02 -
  • Don't skip the ice bath for the noodles—it's the difference between silky, separate strands and a clumpy mess that sticks together.
  • Taste your dressing before you add all the water; some tahinis and soy sauces are saltier than others, so you might need less salt or more sweetness to balance it.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for about two minutes, shaking constantly until they smell nutty and golden—this one small step makes the entire bowl taste more vibrant.
  • If you're making this for someone who's avoiding gluten, check that your soba noodles are 100 percent buckwheat and use tamari instead of soy sauce, then you've covered all the bases.
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