Soba Noodle Bowl Sesame Dressing (Printable)

Chewy buckwheat noodles with crisp vegetables, edamame, and creamy sesame dressing come together in this refreshing Japanese-inspired bowl 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 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, for thinning as needed

# Directions:

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 if 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 dressed 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 under 30 minutes, which means lunch that actually tastes like you tried.
  • The dressing is so good you'll find yourself drizzling it on random vegetables throughout the week.
  • It's satisfying without feeling heavy, and you can prep everything ahead if you're organized that way.
02 -
  • Rinsing the cooked soba under cold water is not optional—it stops them from cooking further and prevents them from turning into a gummy clump.
  • Make the dressing first thing because the flavors need a minute to marry together, and you'll have a better sense of the consistency you're aiming for.
  • Don't dress all the noodles if you're not serving immediately; keep the dressing separate and let people customize their own bowls.
03 -
  • Prep the vegetables the morning of if you're serving dinner—keep them in separate containers and they'll stay crisp all day.
  • Toast your own sesame seeds if you have the patience; store-bought toasted seeds are convenient but lose their fragrance faster than you'd think.
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