Cold soba with sesame-ginger dressing, cabbage, edamame and cucumber—bright, crunchy, and ready in 30 minutes.
# What You'll Need:
→ Noodles
01 - 300 g soba noodles or thin wheat noodles
→ Vegetables
02 - 140 g shredded red cabbage
03 - 110 g shredded carrots
04 - 150 g shelled edamame, cooked and cooled
05 - 2 green onions, thinly sliced (about 20 g)
06 - 1 small cucumber, julienned (about 100 g)
07 - 1 tbsp toasted sesame seeds (about 9 g)
08 - Fresh cilantro leaves for garnish (optional), small handful
→ Sesame ginger dressing
09 - 45 mL toasted sesame oil
10 - 30 mL soy sauce (use tamari for gluten-free)
11 - 30 mL rice vinegar
12 - 15 g tahini or peanut butter
13 - 15 mL maple syrup or honey
14 - 1 tbsp fresh ginger, finely grated (about 6 g)
15 - 1 clove garlic, minced (about 3 g)
16 - 1 tsp chili flakes or sriracha (optional, about 2 g)
# Directions:
01 - Bring a large pot of salted water to a boil and cook the soba noodles according to package instructions until al dente. Drain, rinse thoroughly under cold running water to stop cooking and cool completely, then set aside in a colander to drain well.
02 - Whisk together toasted sesame oil, soy sauce, rice vinegar, tahini (or peanut butter), maple syrup (or honey), grated ginger, minced garlic and chili flakes in a bowl until smooth and emulsified; adjust seasoning to taste.
03 - Thinly slice the green onions, shred the cabbage and carrots, julienne the cucumber and ensure the shelled edamame is cooled; transfer all prepared vegetables to a large mixing bowl.
04 - Add the cooled noodles to the bowl with the vegetables, pour the dressing over the mixture, and toss gently with tongs or salad servers until all components are evenly coated.
05 - Divide the dressed noodle mixture among four bowls, sprinkle with toasted sesame seeds and garnish with cilantro and extra green onions as desired; serve chilled.
06 - For additional protein, fold in grilled tofu or shredded cooked chicken just before serving; store leftovers in an airtight container refrigerated for up to 2 days and gently re-toss before serving.
