Soba Noodle Bowl Sesame (Print Version)

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 - 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

# Step-by-Step:

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 as needed to reach a pourable consistency.
04 - Julienne the cucumber and carrots, and slice the scallions.
05 - In a large bowl, toss the cooled soba noodles with half of the sesame dressing.
06 - Divide the 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 Tips:

01 -
  • It comes together in 25 minutes flat, which means you can make it on a Tuesday without rearranging your whole day.
  • The sesame dressing tastes restaurant-quality but requires only one bowl and a whisk—no fancy equipment or technique.
  • It tastes even better the next day when the noodles have absorbed the dressing, making it perfect for meal prep.
02 -
  • Rinsing the soba noodles in cold water is non-negotiable—skipping this step leaves them starchy and sticky, which ruins the whole texture you're after.
  • The dressing is forgiving; if it's too thick, add water one teaspoon at a time, but if you add too much too quickly you'll have to start over, so patience actually saves time.
03 -
  • Buy pre-shelled edamame if you find them; the frozen ones are already cooked and just need a quick heat through, saving you time and guaranteeing perfect doneness every time.
  • Make a double batch of dressing and keep it in your fridge for up to five days—it's suddenly usable on grain bowls, steamed vegetables, or even as a dipping sauce for roasted tofu.
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