Soba Noodle Bowl (Printable)

Chewy buckwheat noodles with crisp vegetables and creamy sesame dressing for a nutritious, quick meal.

# 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 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, for thinning as needed

# How-To:

01 - Bring a pot of water to a boil and cook the soba noodles according to package instructions. Drain thoroughly and rinse under cold running water to prevent clumping and cool completely.
02 - While noodles are cooking, bring a separate pot of salted water to a boil. Add edamame and cook for 2 to 3 minutes until tender. Drain and set aside to cool.
03 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, tahini, honey, ginger, and garlic until smooth and well combined. Add water gradually if needed to achieve a pourable consistency.
04 - Julienne the cucumber and carrots into thin, uniform matchsticks. Thinly slice the scallions on the bias. Keep vegetables separate until assembly.
05 - Transfer the cooled soba noodles to a large bowl and toss with half of the sesame dressing, coating evenly throughout.
06 - Divide the dressed noodles evenly among four serving bowls. Arrange edamame, cucumber, carrots, and scallions on top of each portion. Drizzle remaining dressing over the vegetables.
07 - Top each bowl with toasted sesame seeds and fresh cilantro or mint if desired. Serve immediately while noodles are chilled and vegetables are crisp.

# Expert Advice:

01 -
  • It comes together in under half an hour, even if youre moving slowly and chatting on the phone.
  • The sesame dressing clings to every strand and makes even plain vegetables taste like something you planned all along.
  • You can eat it cold, warm, or somewhere in between without losing any of the flavor.
  • Leftovers keep beautifully in the fridge and somehow taste even better the next day.
02 -
  • Rinse the soba noodles thoroughly after draining or they will stick together in one gummy mass that no amount of dressing can save.
  • Make the dressing before you cook anything so the flavors have time to meld while you chop and boil.
  • If you dress the noodles while theyre still warm, they will soak up too much dressing and the vegetables will wilt, so let everything cool first.
03 -
  • Toast your own sesame seeds in a dry skillet for a minute or two until fragrant, it makes a noticeable difference in flavor.
  • Use a vegetable peeler to make wide ribbons of cucumber or carrot for a different texture that still works beautifully in the bowl.
  • If your soba noodles are sticking together after rinsing, toss them with a tiny drizzle of sesame oil to keep them loose and glossy.
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