Soba Noodle Bowl Sesame (Printable)

Chewy buckwheat noodles with crisp vegetables and edamame in a savory sesame dressing

# 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 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

# Steps:

01 - Bring water to boil in a medium saucepan. Add soba noodles and cook according to package directions. Drain thoroughly and rinse under cold running water until completely cooled to prevent clumping.
02 - While noodles cook, bring a separate pot of water to boil. Add edamame and cook for 2 to 3 minutes until tender-crisp. Drain immediately and set aside to cool.
03 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, tahini, honey, ginger, and minced garlic until smooth and well combined. Add water gradually to achieve desired pourable consistency.
04 - Julienne the cooled cucumber and peeled carrots into thin, uniform matchsticks. Slice scallions into thin rounds, separating white and green parts if desired.
05 - Transfer cooled soba noodles to a large mixing bowl. Pour half of the sesame dressing over noodles and toss gently until evenly coated.
06 - Divide dressed noodles equally among four serving bowls. Arrange edamame, julienned cucumber, julienned carrots, and sliced scallions on top of each bowl. Drizzle remaining dressing over vegetables.
07 - Top each bowl with toasted sesame seeds and fresh cilantro or mint leaves if using. Serve immediately while noodles are chilled.

# Expert Tips:

01 -
  • It comes together in 25 minutes flat, which means you can make it on nights when cooking feels like an impossible task.
  • The sesame dressing tastes restaurant-quality but requires only ingredients you probably already have tucked away.
  • Cold noodles mean you can prep everything ahead and assemble bowls when hunger actually strikes.
02 -
  • Cold noodles are essential to the whole experience—warm or room-temperature soba loses its appeal, so that ice water rinse isn't optional.
  • If your dressing breaks or looks separated, whisk in a tablespoon of water and it will come back together instantly; don't panic and start over.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes and the flavor will blow store-bought versions out of the water—they'll smell almost nutty and complex.
  • If you're making this for a crowd, keep the dressing separate and let people dress their own bowls so nothing gets soggy while you're still setting everything out.
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