Japanese Soba Noodle Bowl (Printable Version)

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

# What You 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

# Steps:

01 - Cook the soba noodles according to package directions. Drain thoroughly 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 a pourable consistency.
04 - Julienne the cucumber and carrots. Thinly slice the scallions. Set all vegetables aside.
05 - In a large bowl, toss the 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 with remaining dressing.
07 - Sprinkle toasted sesame seeds and fresh herbs over each bowl if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means you can have lunch ready before you've finished your first cup of coffee.
  • Every component can be prepped ahead, turning this into the ultimate weeknight meal or meal-prep powerhouse.
  • The sesame dressing is addictive enough that you'll find yourself drizzling it on salads and roasted vegetables all week.
02 -
  • Rinsing the cooked noodles under cold water is non-negotiable if you want them to stay chewy rather than clumping together into a solid mass by the time you plate them.
  • Make the dressing slightly thicker than you think you want it because the noodles and vegetables will release moisture as they sit, naturally thinning it out over time.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time—they'll be nuttier and fresher tasting than pre-toasted versions sitting in your pantry.
  • Keep everything cold until the last moment by chilling your bowls in the freezer for five minutes before assembly, which somehow makes every element taste brighter and more refreshing.
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