Soba Noodle Bowl with Sesame (Print Version)

Chewy buckwheat noodles with crisp vegetables, edamame, 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

# How to Make It:

01 - Bring a medium saucepan of water to boil. Add soba noodles and cook according to package instructions. Drain through a colander and rinse under cold running water until cooled completely to prevent sticking.
02 - While noodles cook, bring a separate pot of salted water to boil. Add edamame and cook for 2-3 minutes until tender-crisp. Drain and set aside.
03 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, tahini, honey, fresh ginger, and minced garlic until smooth. Add water gradually to achieve a pourable consistency.
04 - Using a chef's knife and cutting board, julienne the cucumber and carrots into thin, uniform matchsticks. Slice scallions into thin rounds on a bias.
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, carrots, and scallions on top of each portion. Drizzle remaining dressing over the vegetables.
07 - Garnish each bowl with toasted sesame seeds and fresh herbs if desired. Serve immediately while components are at optimal temperature and texture.

# Additional Tips::

01 -
  • It comes together faster than you can chill a glass, making weeknight dinners genuinely stress-free.
  • The sesame dressing is silky and complex enough to make you feel like you're eating something special, even though it's mostly pantry staples.
  • Everything is customizable—swap vegetables based on what's in your crisper drawer without guilt.
02 -
  • Under-cooking soba is better than over-cooking it—those noodles go from chewy to mushy in about thirty seconds, so start checking at three minutes instead of waiting for the full time.
  • Rinsing the noodles is non-negotiable; it stops them from sticking together and also washes away excess starch that would make your bowl feel heavy instead of refreshing.
03 -
  • Save the noodle cooking water before you drain it—a splash in the dressing helps it coat the noodles more evenly and feel more luxurious without thinning it completely.
  • If your sesame oil smells rancid or dusty, toss it and buy a fresh bottle; old sesame oil tastes like sadness and can single-handedly ruin this entire dish.
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