Sesame-Ginger Soba Noodle Salad with Edamame

Serves 4 · 18 min prep · 8 min cook

Ingredients

• 8 oz soba noodles
• 1 1/2 cups frozen shelled edamame
• 1 English cucumber
• 2 cups shredded red cabbage
• 2 medium carrots
• 4 green onions
• 1/3 cup fresh cilantro
• 3 Tbsp toasted sesame oil
• 3 Tbsp rice vinegar
• 3 Tbsp low-sodium soy sauce
• 1 1/2 Tbsp honey or maple syrup
• 1 Tbsp grated fresh ginger
• 1 garlic clove
• 1–2 tsp sriracha or chili garlic sauce
• 2 Tbsp toasted sesame seeds
• 1/3 cup chopped roasted peanuts or cashews

Instructions

1. 1Bring a large pot of water to a boil. Cook soba noodles according to package directions, usually 4–5 minutes, until just al dente. In the last 2 minutes, add the frozen edamame to the same pot to heat through.
2. 2Drain noodles and edamame in a colander and rinse thoroughly under cold running water until completely cool. Shake off excess water and transfer to a large bowl.
3. 3While noodles cook, whisk together toasted sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and sriracha in a small bowl until smooth and glossy.
4. 4Halve the cucumber lengthwise, scoop out seeds if watery, and slice into thin half-moons. Peel and julienne or grate the carrots. Thinly slice green onions and roughly chop cilantro.
5. 5Add cucumber, red cabbage, carrots, most of the green onions, and cilantro to the noodles and edamame.
6. 6Pour the sesame-ginger dressing over the salad. Toss thoroughly with tongs for a full minute so every strand is coated and glossy.
7. 7Taste and adjust with extra soy sauce, vinegar, or salt. The salad should taste bright, nutty, and lightly spicy.
8. 8Fold in most of the sesame seeds and chopped nuts, reserving some for garnish.
9. 9Divide into four bowls or meal-prep containers. Top with remaining green onions, sesame seeds, and nuts. Chill at least 20 minutes for best flavor, or pack cold for work. Keeps 3 days refrigerated.