Soba Noodle Bowl (Printable)

Chewy buckwheat noodles with crisp vegetables and creamy sesame dressing—ready in 25 minutes.

# Ingredient List:

→ 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

# Steps:

01 - Cook soba noodles according to package directions. Drain and rinse under cold water to prevent sticking.
02 - While noodles cook, blanch edamame in boiling water for 2 to 3 minutes. Drain and set aside.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, tahini, honey, ginger, and garlic until smooth. Add water as needed to achieve pourable consistency.
04 - Julienne cucumber and carrots. Thinly slice scallions. Keep vegetables separate until assembly.
05 - In a large bowl, toss cooled soba noodles with half of the sesame dressing until evenly coated.
06 - Divide dressed noodles among four bowls. Top each with edamame, cucumber, carrots, and scallions. Drizzle remaining dressing over each bowl.
07 - Garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately while noodles are chilled.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes like you put in real effort.
  • The sesame dressing clings to every noodle without feeling heavy or greasy.
  • You can eat it cold straight from the fridge the next day and it somehow tastes even better.
  • It's one of those recipes that looks impressive but forgives almost every mistake.
02 -
  • Rinse the soba noodles thoroughly after cooking or they'll clump into a sticky mass that no amount of dressing can save.
  • Taste the dressing before you pour it over everything, it should be bold enough to stand up to the mild noodles and vegetables.
  • Don't skip the toasted sesame seeds, they add a textural contrast that makes every bite more interesting.
03 -
  • Toast your sesame seeds in a dry skillet for 2 minutes before sprinkling them on top, it wakes up their flavor completely.
  • If your dressing breaks or looks grainy, add a teaspoon of warm water and whisk hard until it comes back together.
  • Make a double batch of dressing and keep it in the fridge, it lasts a week and turns any boring salad into something worth eating.
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