Meals / 25 min
Sesame soba edamame bowl
Cold soba noodles with edamame, shredded cabbage, cucumber and a ginger-sesame dressing.
- Prep
- 15 min
- Total
- 25 min
- Serves
- 2 bowls
This noodle bowl is cool, chewy and quick enough for a lunch break. The dressing has sesame depth, rice vinegar brightness and just enough ginger to make the vegetables feel crisp.
Ingredients
- 6 ounces soba noodles
- 1 cup shelled edamame, thawed
- 1 cup finely shredded red cabbage
- ½ English cucumber, thinly sliced
- 2 scallions, thinly sliced
- 2 tablespoons tahini
- 1 tablespoon toasted sesame oil
- 1½ tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon maple syrup
- 1 tablespoon sesame seeds
Method
- 1. Cook the soba according to the package directions. Drain and rinse under cold water until cool.
- 2. Whisk tahini, sesame oil, vinegar, soy sauce, ginger and maple syrup with 2 tablespoons water.
- 3. Toss soba, edamame, cabbage, cucumber and scallions with the dressing.
- 4. Divide between bowls and sprinkle with sesame seeds.
Estimated nutrition
- calories
- 475 calories
- fat
- 17 g fat
- carbohydrate
- 65 g carbohydrates
- protein
- 22 g protein
- fiber
- 10 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use whole-wheat spaghetti if soba is unavailable.
- Snap peas or grated carrot can replace cabbage.
- Tamari can replace soy sauce.
Good to know
Rinsing soba removes excess surface starch and is the key to a clean, springy noodle texture.
Questions, answered.
Can I serve the noodles warm?
Yes. Skip the cold rinse and toss the hot noodles with the dressing, then add the vegetables at the table.
How long does the bowl keep?
Refrigerate it in a sealed container for up to two days; loosen with a teaspoon of water before serving.