Soba Noodle Bowl Sesame (Print Version)

Chewy buckwheat noodles with crisp vegetables, edamame, and savory sesame dressing—a quick, nourishing meal perfect for any time of day.

# 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, or as needed

# How to Make It:

01 - Cook the dried soba noodles according to package instructions. Drain and rinse under cold running water to prevent sticking.
02 - While the noodles cook, bring a pot of water to boil and blanch the edamame for 2 to 3 minutes. 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. Add water as needed to achieve a pourable consistency.
04 - Julienne the cucumber and carrots into thin, uniform strips. Slice the scallions into thin rounds.
05 - Transfer the cooled soba noodles to a large bowl and toss with half of the sesame dressing, coating evenly.
06 - Divide the dressed noodles equally among four serving bowls. Top each bowl with edamame, julienned cucumber, julienned carrots, and sliced scallions. Drizzle the remaining dressing over each serving.
07 - Sprinkle toasted sesame seeds over each bowl. Add fresh cilantro or mint leaves if desired. Serve immediately while noodles are chilled.

# Additional Tips::

01 -
  • It comes together in under half an hour, which means you can have a real meal even on the busiest weeknights.
  • The sesame dressing is so good you'll want to make extra and keep it in the fridge for salads all week.
  • Every bite has texture, crunch, chew, and creaminess all at once.
  • It tastes even better the next day, making it perfect for meal prep or packed lunches.
02 -
  • Rinsing the soba noodles under cold water is not optional, it removes excess starch and prevents them from sticking together in a gummy clump.
  • Make the dressing first and let it sit while you prep everything else, the flavors meld and taste even better after a few minutes.
  • If the dressing thickens too much in the fridge, just whisk in a teaspoon or two of water to bring it back to life.
03 -
  • Toast your own sesame seeds in a dry skillet for a minute or two, the aroma is unbelievable and makes a noticeable difference.
  • If your soba noodles are sticking together after rinsing, toss them with a tiny drizzle of sesame oil to keep them loose.
  • Taste the dressing before you toss it with the noodles and adjust the sweetness, saltiness, or tang to your liking.
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