Soba Noodle Bowl with Sesame (Printable Page)

Chewy buckwheat noodles with crisp vegetables, edamame, and savory sesame dressing ready in 25 minutes.

# 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 - ¼ 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 for thinning as needed

# Step-by-Step Guide:

01 - Bring water to a boil and cook soba noodles according to package directions. Drain thoroughly and rinse under cold water until completely cooled to prevent sticking.
02 - While noodles cook, bring a separate pot of water to boil. Add edamame and blanch for 2 to 3 minutes until tender. Drain 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 emulsified. Add water gradually to reach desired consistency.
04 - Cut cucumber and carrots into thin, uniform julienne strips using a sharp knife or mandoline. Thinly slice scallions on the bias. Keep vegetables separate until assembly.
05 - Transfer cooled soba noodles to a large bowl and toss with half of the prepared sesame dressing, ensuring even coating throughout.
06 - Divide dressed noodles evenly among four serving bowls. Arrange edamame, cucumber strips, carrot strips, and scallions artfully on top of each portion.
07 - Drizzle remaining dressing over vegetables. Garnish generously with toasted sesame seeds and fresh herbs if desired. Serve immediately while noodles are chilled.

# Expert Tips:

01 -
  • Ready in 25 minutes, no fancy techniques or special equipment required.
  • Tastes even better the next day as the flavors deepen and mingle together.
  • Endlessly adaptable—swap vegetables based on what's in your crisper drawer without guilt.
02 -
  • Cold rinsed soba noodles are non-negotiable—skip this step and they'll clump into an unpleasant paste no matter how much dressing you add.
  • Tahini settles and separates, so stir it before measuring and whisk it thoroughly into the dressing or you'll end up with an overly thick, lumpy mess.
03 -
  • Toast your own sesame seeds in a dry skillet for two minutes if you have them untoasted—the difference in flavor is striking and worth the extra step.
  • Taste the dressing before tossing it with the noodles; you can always add more soy sauce or vinegar, but you can't undo over-seasoning.
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