Soba Noodle Bowl Sesame (Printable Version)

A light, nourishing soba bowl with fresh vegetables, edamame, and sesame-infused flavors.

# 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 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 - Bring a pot of water to a boil and cook soba noodles according to package directions. Drain and rinse thoroughly under cold running water to prevent sticking. Set aside to cool.
02 - While noodles cook, bring a separate pot of water to a boil. Add edamame and blanch for 2 to 3 minutes until tender. Drain well and set aside.
03 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, tahini, honey, ginger, and garlic until smooth and fully incorporated. Add water gradually until dressing reaches a pourable consistency.
04 - Julienne the cucumber and carrots into thin, uniform matchstick pieces. Slice scallions into thin rings, keeping white and green portions separate 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, cucumber, carrots, and scallions on top of each portion. Drizzle remaining dressing over vegetables.
07 - Sprinkle toasted sesame seeds over each bowl and add fresh cilantro or mint leaves if desired. Serve immediately while noodles are chilled.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving you more time to actually enjoy eating instead of standing over a stove.
  • The sesame dressing is so good you'll find yourself making extra just to keep in the fridge for emergency snacking.
  • Each bite feels intentional and satisfying, even though there's nothing heavy about it.
02 -
  • Rinsing the noodles under cold water isn't optional—skip it and you'll end up with a gluey mass instead of individual strands.
  • The dressing gets thicker as it sits, so thin it to what seems slightly loose when you first make it—it'll be perfect by the time you serve.
  • Don't dress all the noodles if you're making this ahead; save some dressing to toss them again just before serving so they stay separated and fresh.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before garnishing—this unlocks their flavor and makes them practically addictive.
  • If you can find fresh soba noodles at an Asian market, they cook in just three to four minutes and have an even better texture than dried, though both work beautifully here.
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